In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly. Continue boiling over medium heat, stirrying constantly until mixture reaches 234 degrees on candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla, mixing until well spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator.
Your Spiced Pumpkin Fudge is ready. Happy cooking!