2 tablespoons butter
   2 1/2 cups sugar
   2/3 cup evaporated milk
   1 1/2 cups white chocolate chips
   7 ounces marshmallow creme
   3/4 cup pumpkin puree
   1/2 teaspoon ground cinnamon
   1/2 teaspoon pumpkin pie spice
   1 teaspoon vanilla extract


Line a 9x9 inch pan with heavy duty, non-stick aluminum foil, and set aside.
In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 - 25 minutes (until soft ball stage).
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

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