Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: spray a 13 x 9 inches pan with cooking spray and line with wax paper. in a medium sized heavy sauce pan add sugar, butter, evaporated milk, spice, and pumpkin. bring to a boil, stirring constantly for ten minutes. reduce heat to low and add butterscotch chips and vanilla, stirring until chips are melted. remove from heat and add marshmallow creme, beating in until thoroughly combined. pour into prepared pan refrigerate to set.

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.