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Submitted by: Carmen Hyde from Spencerville, IN
Originally shared on the web 05/04/2018

3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1/2 c. pumpkin
1 t. pumpkin pie spice
12-oz. pkg. butterscotch chips
7 oz. marshmallow creme
1 t. vanilla extract

In a heavy large saucepan, combine sugar, butter, evaporated milk, pumpkin and spice. Bring to a boil over medium heat. Cook and stir until mixture reaches the soft-ball stage, or 230 to 235 degrees on a candy thermometer. Remove from heat; add butterscotch chips and stir until melted. Add marshmallow creme and vanilla; mix well. Pour into a buttered 13"x9" baking pan. Cool; cut into squares. Makes 2-1/2 dozen pieces.