Ingredients

Instructions

  1. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes.
  2. emove from heat and stir in butterscotch morsels.
  3. Add marshmallow cream, nuts and vanilla, mixing until well blended.
  4. Quickly pour into a greased 13x9 baking pan, spreading until even.
  5. Let cool at room temperature and cut into squares.
  6. Wrap tightly and store in refrigerator.