3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
1 tsp. pumpkin pie spice
12 oz. butterscotch morsels
1 (7 oz.) jar marshmallow creme
1 c. chopped almonds, toasted
1 tsp. vanilla extract

In a heavy saucepan combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat; stirring constantly until mixture reaches 234 degrees on a candy thermometer; about 10 minutes. Remove from heat; stir in butterscotch morsels until melted. Add marshmallow creme, nuts and vanilla, mixing until well blended. Quickly pour into greased 9 x 13 inch pan, spreading until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yield: 3 pounds of candy.