2 c Sugar
1/3 c Mashed pumpkin
1/4 ts Cornstarch
1/4 ts Pumpkin pie spice
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Butter
1 c Chopped pecans
Cook together sugar, pumpkin, cornstarch, spice and milk until it
forms a soft ball when dropped in cold water, or until mixture reaches
235F on a candy thermometer. Add vanilla, butter and pecans. Beat
until creamy. Pour into a buttered plate and cut into small squares
when nearly cool.
