Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.
In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar and spices: thoroughly blend.
Add Corn syrup, sweetened condensed milk, and pumpkin stirring well after each addition.
Continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage).
Remove from heat and pour mixture evenly into the prepared pan.
When cool, turn candy out of pan and cut into ¾” squares. Wrap individual pieces in 2¾-3” squares of nonstick aluminum foil or waxed paper. Store in an airtight container.
Note: 1 teaspoon Pumpkin Pie Spice could be substituted for cinnamon, ground ginger, and ground allspice.