Recipe

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• 2 1/2 cups sugar
• 1/4 cup butter
• 5 oz evaporated milk
• 1 cup pumpkin
• 1/2 tsp cream of tartar
• 1/4 tsp cinnamon
• 1 tsp vanilla
• 1 cup chopped pecans

• 1 Cook together the sugar, pumpkin, cream of tartar, cinnamon, and milk until it forms a soft ball or reaches 236 degrees on a candy thermometer.
• 2 Pour vanilla, butter and pecans over the ball.
• 3 Beat until creamy.
• 4 Pour into a buttered aluminum foil lined 9 X 9 inch dish and cut into small squares when cool.