Butter a 13 x 9 inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium high heat. Bring to a boil, stirring constantly until mixture reaches 234ºF.  about 15 to 20 minutes. (The mixture MUST reach 234ºF.  It is the soft ball stage of candy, and needs to reach that heat for the candy to set up.)

Remove from heat; quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and spread evenly. Cool and cut into little squares. Seal the candy in an airtight container and keep it at room temperature for up to two weeks.