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° F. 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 9 x 13 or larger pan. cool completely, cut into squares.