Instructions: Line a 9 inch square pan with aluminum foil and butter it heavily. In aEmedium heavy saucepan mix together the sugar, pumpkin puree, evaporated milk, cream or tartar, cinnamon, and nutmeg. Heat over medium high heat until the mixture reaches the soft ball stage, or 236 degrees on a candy thermometer. While the mixture is cooking, blend together the butter, vanilla, and pecans in a large bowl. Once the pumpkin mixture has reached the correct stage, pour it over the butter mixture and mix well until smooth and creamy. Pour the mixture into the prepared pan. Cool, then cut into desired shapes.

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