Pumpkin Fudge

3 cups sugar
3/4 cup butter or margarine
1 (5 1/3 ounce can or 2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 (12 ounce) package butterscotch morsels
1 (7 ounce) jar marshmallow cream
1 cup chopped, toasted almonds or pecans
1 teaspoon vanilla extract

In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to
boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes).
Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and
vanilla. Mix until well blended. Quickly pour into greased 13x9 inch pan,
spreading just until even. Cool at room temperature; cut into squares. Store
tightly wrapped in refrigerator. Yields 3 pounds