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

Add vanilla and cool in a pan of ice water to 110 degrees.

Beat until fudge loses its gloss.

Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.

Score and cut when almost cold.

Store in a wax paper lined metal can.

Will keep for several weeks.

If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.