This fall treat tastes like bite-size pieces of pumpkin pie!

Pumpkin Fudge

Ingredients

1 teaspoon plus 3/4 cup butter, divided
3 cups sugar
1 — 5 oz. can of evaporated milk
1/2 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 — 11 oz. package butterscotch chips
1 — 7 oz. jar marshmallow creme
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Directions

~Line a 13×9-inch pan with foil. Butter foil with one teaspoon butter; set aside.

~In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice, and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly.

~Remove from the heat. Stir in the chips, marshmallow creme, and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely.

~Using foil, lift fudge out of the pan. Discard foil; cut fudge into 1-inch squares. Store in an airtight container.