This recipe is found in the October 2012 Family Circle magazine. I can't link it to their webpage without giving them a lot of information I don't feel like doing. There is a mistake in the recipe. It says simmer for 10 to 12 minutes or until it reaches 238 degrees. This is wrong, it needs to reach 238 degrees regardless of how long it takes. It won't set up if you don't. I know this from experience as my candy is frozen for the pictures. At room temperature, it's a gooey mess.
1 cup granulated sugar
¼ cup maple syrup
¼ cup unsalted butter
½ cup solid-pack pumpkin
½ cup heavy cream
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup walnuts, toasted and chopped
Line an 8x8-inch metal baking pan with parchment paper. Spray paper with nonstick cooking spray.
In a medium pot, combine sugars, maple syrup, butter, pumpkin, cream, pumpkin pie spice and salt over medium heat. Stir until butter is melted and all ingredients are combined. Bring to a simmer and cook 10 to 12 minutes or until temperature reaches 238 degrees on a candy thermometer. Stir in walnuts.
Pour mixture into lined baking pan. Cool 1 hour on the counter, then refrigerate an additional 1 hour.
Slice into 36 squares.
92 calories per piece