This unforgettable fudge from Lorna Brandt of Cherokee, Iowa, was a winner at the Clay County Fair. The pumpkin adds a unique flavor and golden color.

3	Cups	Sugar
3/4	Cup	Butter
2/3	Cup	Evaporated milk
1/2	Cup	Canned pumpkin
1/2	Tsp.	Ground cinnamon
1/4	Tsp.	Ground ginger
1/4	Tsp.	Ground nutmeg
1	12 oz. pkg.	Butterscotch flavored pieces
1	7 oz. jar	Marshmallow creme
1	Cup	Chopped pecans
1	Tsp.	Vanilla

• Butter a 13x9x2-inch baking pan.
• In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.
• Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234-F (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).
• Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix until well combined.
• Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3 1/4 pounds.