SPICED PUMPKIN FUDGE

	3/4 cup butter
	3 cups sugar
	2/3 cup evaporated milk
	1/2 cup canned pumpkin
	1 teaspoon pumpkin pie spice
	2 cups butterscotch baking chips
	7 ounce jar marshmallow creme
	1 cup chopped toasted almonds or desired nuts
	1 teaspoon vanilla In heavy saucepan, combine butter, sugar, milk, pumpkin and spice; bring to a boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 degrees Fahrenheit on candy thermometer. Remove from heat; stir in butterscotch chips and marshmallow creme until melted and smooth. Stir in nuts and vanilla. Pour into a buttered 9"x13" or larger pan.  Cool completely. Cut into squares. Makes about 3 pounds of candy.

From the kitchen of:  Carmen Jean Smith  -  East End Church of Christ, Saint Albans WV