Spiced Pumpkin Fudge
3 cups granulated sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 (12 ounce) package butterscotch flavor chips
1 (7 ounce) jar Marshmallow Crème
1 cup chopped almonds, toasted
1 teaspoon vanilla extract
In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly.
Continue boiling over medium heat, stirring constantly until mixture reaches 234 degrees F on candy thermometer, about 10 minutes.
Remove from heat; stir in butterscotch chips. Add Marshmallow Crème, nuts and vanilla extract, mixing until well blended.
Quickly pour into greased 13 x 9-inch baking pan, spreading just until even. Cool at room temperature; cut into squares.
Store tightly wrapped in refrigerator.