Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in saucepan combine milk, sugar, syrup, pumpkin and salt. cook over medium heat and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage. remove from heat and beat in cinnamon, allspice, margarine and vanilla. allow to cool. then beat until thick and the mixture loses its gloss. spoon into buttered dish. when firm, cut into squares.

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.