Servings: 12
Ingredients:
Preparation:
In a large saucepan over medium heat, add the pumpkin puree, pumpkin pie spice, sugar, corn syrup, and evaporated milk. Stir until simmering. Cook until the mixture reaches 235-245 degrees F with a candy thermometer. Remover from the heat. Grease a 9×13 inch glass baking dish with butter. Add the remaining butter to the fudge mixture and stir together well. Pour the mixture into the greased dish and refrigerate for 2-3 hours.
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