3 cups sugar
3/4 cup butter
5 ounces evaporated milk
1/2 cup canned solid pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
10 ounces butterscotch flavored chips
7 ounces marshmallow creme
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans

Line 9x13 inch baking pan with foil, allowing ends to overhang. Butter foil. In heavy 2 quart saucepan, combine sugar, butter, milk, pumpkin and spices. Cook and stir over medium-high heat till mixture boils. Clip candy thermometer to side of pan. Reduce heat to medium-low. Continue to boil at steady rate, stirring constantly, till mixture reaches 234°F (soft ball stage). Remove from heat and stir in chips till melted. Stir in marshmallow creme and vanilla till well combined. Pour into prepared pan and spread evenly. Sprinkle with pecans. Score into 1 inch pieces while warm. When firm, lift fudge from pan using foil and cut into pieces. Store in covered container with layers separated by waxed paper for 1 week in refrigerator.