Pumpkin Fudge

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.