Recipe - Pumpkin Fudge

2 cup Sugar
1/3 cup Mashed pumpkin
One fourth teaspoon Cornstarch
One fourth teaspoon Pumpkin pie spice
One half cup Evaporated milk
One half teaspoon Vanilla
One fourth cup Butter
1 cup 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.