Hi Nancy, for Vicky H in MS..here are two excellent pumpkin fudge recipes

Smooth and Creamy Pumpkin Fudge

3 cups sugar
12 oz. white chocolate
3/4 cup melted butter
2/3 cup evaporated milk
1 (7 oz.) jar marshmallow cream
1/2 cup canned pumpkin
2 Tbsp. corn syrup
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1 cup chopped pecans (may leave out)

Prepare an 8x11 inch pan by lining it with aluminum foil. Make the piece of aluminum foil longer than the pan itself, so that there are foil “handles” overlapping the edge of the pan. Grease well.

Stir together the sugar, white chocolate, melted butter, evaporated milk, marshmallow cream, and canned pumpkin in a heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly.

Continue to cook the mixture until it reaches the soft-ball stage, 234°F on a candy thermometer. This will take approximately twelve minutes of cooking and constant stirring.

Remove from heat and stir in the corn syrup, vanilla, pumpkin pie spice and chopped pecans. Pour into the pan and let it cool at room temperature for about ten minutes; then move the pan to the fridge and let it cool completely, about two hours.

To serve, lift the fudge out of the pan by the foil handles, and turn upside down on a clean counter. Peel the foil off, turn the fudge right side up, and cut into small squares. Store in the fridge.
Betty in MS

http://www.nancyskitchen.com