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.