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marshmallow creme topping
Butter a 13x9-inch baking pan.
In a heavy two-quart saucepan, combine sugar, butter, milk, pumpkin, cinnamon, ginger, and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat.
Boil over medium-low heat until mixture registers 234 on a candy thermometer. This should take about 25 minutes.
Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts, and vanilla. Mix until well combined.
Pour into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in the refrigerator.