Pumpkin Fudge

3 c. sugar
3/4 c. butter
1 small can (5 oz) evaporated milk
1 t. pumpkin pie spice
12 oz. bag butterscotch chips
7 oz. marshmallow creme
1 c. chopped pecans, optional
1 t. vanilla
1/2 c. pure pumpkin (not pie filling)

Butter a 9x13 dish. In a heavy saucepan, combine first 4 ingredients. Add pumpkin. Bring to a boil over medium high heat, stirring constantly. Boil until mixture reaches 234 degrees (at least 15 minutes). Remove from heat and quickly stir in butterscotch chips, nuts, marshmallow creme and vanilla. Mix till well blended. Immediately pour into dish and spread evenly. Set in refrigerator to set up and cut into squares. YUM!