Pumpkin Fudge Recipe Submitted by Audrey 1 can (5 1/2 oz) evaporated milk (2/3 C) 3 C sugar 3/4 C butter 1/2 C pumpkin puree 1/4 tsp ginger 1/4 tsp nutmeg 1 pkg (12oz) butterscotch chips 1 tsp vanilla 1 C chopped nuts 1 jar marshmallow creme Butter a 9X13 pan. In a heavy saucepan combine sugar, butter, milk, pumpkin and spices, bring to a boil stirring constantly. Reduce heat to medium and boil till soft ball stage (234 deg) approx. 25 mins. Remove from heat stir in butterscotch chips, vanilla and marshmallow creme, mix till well combined, pour into pan, cool and cut into squares, wrap tightly and store in refrigerator. Spiced Pumpkin Fudge Recipe Submitted by Carol 3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 tsp. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. toasted almonds or desired nuts 1 tsp. vanilla In a heavy saucepan, combine the first 5 ingreds. bring to a boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 degrees on a candy thermometer. Remove from heat, stir in the butterscotch chips and the marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into a buttered 9"x13" or larger pan. Cool completely, cut into squares. Makes about 3 pounds.