3/4 Cup (175 grams) Butter or Margarine
2/3 Cup (175 ml) Evaporated Milk
1/2 Cup (125 ml) Canned Pumpkin
1 teaspoon Watkins Pumpkin Pie Spice
1 bag Butterscotch Morsels 12 ounces (360 grams)
1 jar Marshmallow Creme (7 ounces ~220 ml)
1 Cup (250 ml) Pecan Pieces
1 teaspoon Watkins Vanilla
Greased a 9 x 13-inch (23 x 32-cm) baking dish.
In a heavy saucepan, combine the sugar, butter or margarine, milk, pumpkin and pumpkin pie spice. Bring to a boil, stirring constantly.
Continue to boil over a medium heat stirring constantly until mixture reaches 234F (112.2C) on a candy thermometer, about 10 minutes. Remove from heat and stir in butterscotch morsels.
Add marshmallow creme, nuts and vanilla, mixing until blended. Pour (quickly) into the prepared baking dish spreading just until smooth.
Cool at room temperature, cut into squares. Wrap each square in plastic wrap and store in the refrigerator.
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