¾ cup (1½ sticks) butter
⅔ cup evaporated milk
½ cup pumpkin puree
3 cups granulated sugar
2 Tbsp corn syrup
1 tsp pumpkin pie spice
7 oz jar marshmallow crème
12 ounce white chocolate, chopped
1 cup chopped pecans, toasted
1 tsp vanilla
Line a 9×9 inch pan with aluminum foil (makes it easier to lift fudge out of the pan for cutting).
Butter the foil or spray with cooking spray and set aside.Place butter, evaporated milk, sugar, pumpkin, corn syrup and spices in a medium saucepan.
Bring to a full boil over medium heat, stirring constantly.Boil, stirring constantly, for about 10 minutes or until candy thermometer reaches 234° to 240º.Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.Pour into prepared pan.
Let stand 2 hours or until completely cool.Cut fudge into squares. Cover tightly and chill for up to 1 week. Do not freeze.
* For thinner fudge, you may use a 9 x 13 pan.
* Yield: 32 pieces (depending on desired size)
* The fudge mixture should reach 239 degrees F (115 C) before you remove it from the heat.
The temperature will continue to rise slightly, even off the heat.