2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup or 5 oz. can evaporated milk
1/2 cup 100% pure canned pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) white chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
LINE 13 x 9-inch baking pan with foil.
COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy duty 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° to 240º F (soft-ball stage).
QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1 inch pieces. Makes about 3 pounds.
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