Categories: Candy, Dessert, Fall, Pumpkin

Ingredients

• 2 cups sugar
• 1 cup firmly packed brown sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 1 1/2-2 teaspoons pumpkin pie spice
• 1 (12 ounce) packages white chocolate chips
• 1 (7 ounce) jars marshmallow creme
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract

Directions

1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.

2. Continue heating until mixture begins to boil, stirring constantly.

3. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees). Remove pan from heat; stir in chocolate chips until melted.

4. Add in remaining ingredients; stir to mix well.

5. Pour into a buttered 13×9 inch baking pan; cool to room temperature.

6. Cut into squares; stor in the refrigerator in an air-tight container.

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