• Butter a 13x9x2-inch baking pan. Set aside.

  • In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg.

  • Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 degree F (soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes).

  • Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts and vanilla. Mix until well combined.

  • Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3-1/4 pounds.

Nutrition Facts

73 calories; 3 g total fat; 5 mg cholesterol; 21 mg sodium. 10 g carbohydrates; 0 g protein;