Ingredients
1 teaspoon plus 3/4 cup butter or margarine, divided3 cups sugar1 can (5 ounces) evaporated milk1/2 cup canned pumpkin1 to 2 teaspoons pumpkin pie spice1 package (11 ounces) butterscotch chips1 jar (7 ounces) marshmallow creme1 teaspoon vanilla extract1 cup chopped almonds or pecans, toasted
Preparation
Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly.
Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
