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Pumpkin Fudge

1 teaspoon butter

2 cups granulated sugar
1/3 cup evaporated milk or cream
3 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon (rounded) pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 cup chopped nuts, optional

1. Line an 8 x 8 x 1 1/2-inch square pan with aluminum foil, allowing the foil to hang over the edges of the pan. Grease the pan with 1 teaspoon of butter.
2. Place sugar, milk, pumpkin, cornstarch and pumpkin pie spice in a saucepan and cook quickly, stirring them constantly until they boil.
3. Cover and cook 2 to 3 minutes.
4. Uncover, reduce heat and cook until the mixture reaches the soft-ball stage. (234*F - 110*C, or when a small amount dropped into chilled water forms a ball and flattens when picked up)
5. Remove from heat and place in a mixing bowl.
6. Cool to 110*F (45*C).
7. Add vanilla and beat with mixer until smooth and creamy.
8. Add nuts, if desired.
9. Pour into prepared baking pan. When firm, remove fudge from pan, peel away foil and cut into squares.

Makes 1 1/2 pounds.