Ingredients

• 1 cup almonds
• 3 cups white sugar
• 1 cup butter
• 1 , 5 ounce
• 0.5 cups canned pumpkin
• 1 teaspoon pumpkin pie spice
• 2 cups butterscotch chips
• 1 , 7 ounce
• 1 teaspoon vanilla extract

Instructions

1. 1 Butter a 9x13 inch pan and set aside.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3. 3 In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. 4 Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. 5 Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

Nutrition per serving