Pumpkin Fudge

1 cup evaporated milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup canned pumpkin puree
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
4 tablespoons butter
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts (optional)

In a large pan, combine milk, sugar. corn syrup, pumpkin, and salt. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture come to the softball stage. Remove from heat. Beat in cinnamon, pumpkin pie spice, butter, and vanilla. Cool and beat until mixture is thick and loses its gloss. Spoon into a 9 x 13-inch dish that is lined with buttered parchment. Cool until firm. Cut into 1-inch squares. Store in an airtight container in a cool area. Makes 4- dozen pieces.