Pumpkin Pie Fudge

1 cup heavy whipping cream
3 cups white sugar
3 TBSP light corn syrup
1//2 cup canned pumpkin
1 tsp salt
2 tsp pumpkin pie spice
1 TBSP vanilla
1 TBSP butter
1/2 cup chopped pecans
1 small jar marshmallow cream

Bring whipping cream, sugar, cornsyrup, pumpkin and salt to a boil over med-hi heat. Quit stirring and boil over med-low heat to soft ball stage (234 on candy thermometer). Remove from heat and let cool 5 minutes. Add butter, vanilla, marshmallow and nuts. Beat with a hand mixer until it gets thick and loses some of its gloss. Pour into a buttered 7"square pan and let cool. Best stuff you ever had.