Pumpkin Fudge

2 cups sugar
1/4 teaspoon cornstarch
1/2 cup evaporated milk
2 tablespoons pumpkin
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1 cup chopped nuts, optional

In a 2 quart saucepan, cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234�F on a candy thermometer or a small amount forms a soft ball in a little cold water.

Add vanilla and nuts and cool in a pan of ice water to 110�F. Beat until fudge loses its gloss.

Pour into a lightly buttered 8x8x2" pan and cool. Score and cut when almost cold.

Store in wax paper lined metal can. Will keep for several weeks.