This is amazing stuff that I make every fall.
PUMPKIN PIE FUDGE (from my friend Leslie)
(Makes about 3 lbs.)
2 cups granulated sugar
1 cup light brown sugar
3/4 cup butter (1 and 1/2 sticks)
5 oz. can evaporated milk
1/2 cup canned pumpkin
2 and 1/2 tsp. pumpkin pie spice
2 cups white chocolate chips
1 7oz. jar marshmallow cream
1 cup chopped pecans or walnuts
1 and 1/2 tsp. vanilla
Line a 9 x 13 inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees. Quickly stir in the white chocolate chips, marshmallow cream, pecans and vanilla. Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces. Store in the refrigerator.