Melt butter over medium heat.

Add milk, pumpkin and sugar, and stir to combine.

Increase temperature to medium-high and heat until boiling, stirring occasionally.

Remove from heat and add nuts and oats. Stir until oats are completely coated.

Drop by spoonfuls onto wax paper or into a greased mini-muffin pan.

Refrigerate about one hour before serving.

Store in fridge.