Spiced Pumpkin Fudge

3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 tablespoon pumpkin pie spice
2 cups butterscotch baking chips
1 (7 ounce) jar Marshmallow Creme
1 cup chopped toasted almonds or desired nuts
1 tablespoon vanilla extract

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 degrees F on candy thermometer.

Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla extract. Pour into buttered 9 x 13 or larger pan. cool completely, cut into squares.

Makes about 3 pounds candy.