Instructions: In a 3-quart saucepan, combine milk, sugar, pumpkin, corn syrup and salt and mix thoroughly. Over high heat, bring mixture to a rolling boil, stirring constantly. Reduce heat to medium and continue boiling mixture without stirring until it reaches 232 degrees on a candy thermometer or until soft ball is formed when small amount of mixture is dropped into cold water.

Remove saucepan from heat and stir in pumpkin pie spice, vanilla, butter and nuts. Let fudge cool to lukewarm, about 100 degrees. Beat mixture until it becomes very thick and loses some of its gloss. Pour fudge into buttered 8 inch square pan. When firm, cut into squares.

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