Directions:

In 3-quart saucepan, combine sugar, milk, syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly.

Reduce the heat to medium, continue boiling, and do not stir. When mixture heats to 232 F. on candy thermometer (soft ball stage) remove from heat.

Stir in pumpkin pie spice, vanilla, butter and the nuts. Let cool to lukewarm (110 F. on candy thermometer). Beat until very thick and until it loses some of its gloss. Quickly, pour mixture into greased 8-inch square pan. When fudge is firm cut into pieces.