Ingredients
1 cup walnuts
3 cup white sugar
1 stick butter
5 oz evaporated milk
1/2 cup pumpkin, canned
1 tsp pumpkin pie spice
2 cup butterscotch chips
7 oz marshmallow cream
1 tsp vanilla extract
Preparation
Butter a 9x13-inch pan and set aside.
In a heavy saucepan, combine saugar, butter, milk, pumpkin and spice.
Bring to boil, stirring constantly. Continue boiling over medium heat until the mixture reaches 234 degrees on candy thermometer (about 10 minutes).
Remove from heat. Stir in butterscotch chips, then add marshmallow cream, nuts and vanilla, and mix until blended.
Immediately pour mixture into pan and spread evenly. Cool at room temperature.
Cut into squares and refrigerate in airtight container.
