Pumpkin Fudge
1 Teaspoon Butter
2 Cups 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
1/4 Cup Chopped Nuts (optional)

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