3 c. white sugar
1 c. milk
3 tbsp. light corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla extract
1/2 c. butter
1/2 chopped walnuts

Butter and grease 8 x 8 pan. Using a 3 qt. saucepan, mix sugar, milk, syrup, pumpkin and salt. Bring to a boil stirring constantly; reduce heat to medium and continue boiling--do not stir.

When mixture registers 232°F F (110°F C) on a candy thermometer, or forms a soft ball in cold water, remove from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 F or 43 C).

Beat mix until very thick and loses some gloss--quickly pour into greased pan. When firm, cut.