2 c  Sugar
1/3 c  Mashed pumpkin
1/4 ts Cornstarch
1/4 ts Pumpkin pie spice
1/2 c  Evaporated milk
1/2 ts Vanilla
1/4 c  Butter
1 c  Chopped pecans

Cook together sugar, pumpkin, cornstarch, spice and milk until it forms
a soft ball when dropped in cold water, or until mixture reaches 235F on a
candy thermometer. Add vanilla, butter and pecans. Beat until creamy. Pour
into a buttered plate and cut into small squares when nearly cool.