Categories: baking

Ingredients

• 2 cups granulated sugar
• 1/3 cup solid-pack canned pumpkin
• 1/4 tsp cornstarch
• 1/4 tsp pumpkin pie spice
• 1/2 cup evaporated milk
• 1/2 tsp vanilla extract
• 1/2 cup butter (1 stick)
• 1 cup chopped toasted pecans

Directions

1. In a two quart saucepan, cook sugar, pumpkin, cornstarch, spice, and milk over medium heat, stirring constantly, to 235 on a candy thermometer or to the soft ball stage.

2. Add vanilla, butter, and pecans.

3. Beat until creamy.

4. Pour into an 8″×8″ buttered pan.

5. Cut into squares when almost cool.

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