• 3 cups sugar
• 3/4 cup butter or margarine
• 1 can evaporated milk
• 1/2 cup pumpkin
• 1 teaspoon pumpkin-pie spice
• 12-ounce packet butter scotch morsels
• 7-ounce jar marshmallow cream
• 1 cup almonds; chopped, toasted
• 1 teaspoon vanilla extract

1. In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly.
2. Continue boiling over medium heat, stirring constantly until mixture reaches 234 on candy thermometer, for about 10 minutes.
3. Remove from heat; stir in butterscotch morsels.
4. Add marshmallow cream, nuts and vanilla, mixing until well blended.
5. Quickly pour into greased 13x 9-inch baking pan, spreading just until even.
6. Cool at room temperature; cut into squares.
7. Store tightly wrapped in refrigerator.