Spiced Pumpkin Fudge

3 C. sugar............................................1-12 oz. pkg. butterscotch morsels

3/4 C. butter........................................1-7oz. jar marshmallow creme

2/3 C. (5-1/3 oz.) evaporated milk.......1 C. chopped toasted almonds

1/2 C. solid pack pumpkin...................1 t. vanilla

1 t. pumpkin pie spice

In a heavy saucepan, combine butter, milk, pumpkin, & spice; bring to boil, stirring constantly. Continue boiling over medium heat, stirring constantly, until mixture reaches 234 degrees. Remove from heat & stir in morsels. Add creme, nuts, & vanilla, mixing till well blended. Quickly pour into a greased 15 x 10" jelly roll pan, spreading till even. Cool at room temperature & cut into squares. Yield: 3 lbs. (I got 150 pieces out of it!)

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