Pumpkin Fudge

  1 Cup Almonds, Chopped                                             1 Tsp Pumpkin Pie Spice

  3 Cups Sugar                                                                  1 3/4 Cup Butterscotch Chips

  1 Cup Butter                                                                   1/4 Cup Cinnamon Chips

  5 0unces Evaporated Milk                                              7 Ounce Marshmallow Cream

  1/2 Cup Pumpkin, Pureed                                              1 Tsp Vanilla

Butter a 9 x 13 pan and set aside.

Preheat oven to 300 degrees.  Arrange almonds on a cookies sheet and place in oven to toast.  Stir frequently,

 do not burn.  Remove from oven and set aside.

In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.  Bring to a boil, stirring constantly.  Continue boiling over medium heat until mixture reaches 234 degrees F on a candy thermometer (about 10

 minutes).
 

Remove from heat.  Stir in butterscotch and cinnamon chips.  When chips are melted, add marshmallow cream, nuts and vanilla.  Mix until well blended and immediately pour into prepared pan.  Spread evenly.  Cool at room temperature, cut into squares and store in the refrigerator in an air tight container.