You can make your own fresh pumpkin purée to use in this recipe or opt for the simpler canned pumpkin. Either way, the rich caramel flavor from the butterscotch morsels combine with the pumpkin for decadent, fall-flavored fudge.
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Preheat the oven to 350 degrees. F.
Line 15 by 10-inch jelly-roll pan with foil.
For cookie base: combine flour, oats, organic light brown sugar, walnuts, coconut, pumpkin pie spice and baking soda in medium bowl. Mix well. Stir in butter and mix well. Press into prepared jelly-roll pan.
Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.
For the fudge: combine butter, evaporated milk, organic sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.
Stir in marshmallows, morsels, 1/2 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base and sprinkle with remaining walnuts.
Refrigerate until firm. Cut into bars.