Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook together the sugar, pumpkin, cream of tartar, cinnamon, and milk until it forms a soft ball or reaches 236 degrees on a candy thermometer. pour vanilla, butter and pecans over the ball. beat until creamy. pour into a buttered aluminum foil lined 9 x 9 inch dish and cut into small squares when cool.

Target recipe: 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.