Pumpkin Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. oleo
2/3 c. evaporated milk
1/2 c. pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar Marshmallow Creme
1 c. almonds, chopped and toasted
1 tsp. vanilla

Preparation

In heavy saucepan, combine sugar, milk, oleo, pumpkin and pumpkin pie spice.
Bring to a boil, stirring constantly. Continue boiling until mixture reaches 234\u00b0 on a candy thermometer.
Remove from heat.
Stir in butterscotch morsels, Marshmallow Creme, nuts and vanilla.
Mix well.
Quickly pour into greased 9 x 13-inch baking pan.
Cool at room temperature.
Cut into squares.
Store tightly wrapped in refrigerator.