3/4 c. butter
3 c. sugar
2/3 c. evaporated milk
1/2 c. canned pumpkin
1 t. pumpkin pie spice
2 c. butterscotch baking chips
7 oz. jar marshmallow cream
1 c. chopped toasted almonds or desired nuts
1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over
medium heat, stirring constantly. Continue boiling until mixture
reaches 234 Degrees on candy thermometer. Remove from heat; stir in
butter scotch chips and marshmallow cream until melted and smooth. Stir
in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool
completely, cut into squares. Makes about 3 pounds.