Try this:

PUMPKIN PIE FUDGE - courtesy of allrecipes.com

Ingredients

* 3 cups white sugar
* 1 cup milk
* 3 tablespoons light corn syrup
* 1/2 cup pumpkin puree
* 1/4 teaspoon salt
* 1 teaspoon pumpkin pie spice
* 1 1/2 teaspoons vanilla extract
* 1/2 cup butter
* 1/2 cup chopped walnuts

Directions

1. Butter or grease one 8×8 inch pan.
2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

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And try this:

Pumpkin Pie Butterscotch Fudge:
2 tablespoons butter OR margarine
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
3/4 cup granulated sugar
1/2 cup LIBBY’S® 100% Pure Pumpkin
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups miniature marshmallows
1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup chopped walnuts, divided use
1 teaspoon vanilla extract

1. FOR FUDGE: Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat. STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

Pour into buttered 9 x 13 inch pan.

Rich Chocolate Pumpkin Truffles

Recipes for pumpkin candy at