Directions

• 1
  Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.
• 2
  In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar and spices: thoroughly blend.
• 3
  Add corn syrup, sweetened condensed milk, and pumpkin—stirring well after each addition.
• 4
  Continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage).
• 5
  Remove from heat and pour mixture evenly into the prepared pan.
• 6
  When cool, turn candy out of pan and cut into ¾” squares. Wrap individual pieces in 2¾-3” squares of nonstick aluminum foil or waxed paper. Store in an airtight container.

•  !
  1 teaspoon Pumpkin Pie Spice could be substituted for cinnamon, ground ginger, and ground allspice.