Pumpkin Fudge

2 c  Sugar                           
1/2 c  Evaporated milk
1/3 c Mashed pumpkin                 
1/2 ts Vanilla
1/4 ts Cornstarch                     
1/4 c  Butter
1/4 ts Pumpkin pie spice            
1 c  Chopped pecans

Cook together sugar, pumpkin, cornstarch,
spice and milk until it forms a soft ball
when dropped in cold water, or until
mixture reaches 235F on a candy
thermometer. Add vanilla, butter and
pecans. Beat until creamy. Pour into a
buttered plate and cut into small squares
when cool.