Pumpkin Fudge

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 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

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

Continue heating until mixture begins to boil, stirring constantly. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).

Remove pan from heat; stir in chocolate chips until melted.  Add in remaining ingredients; stir to mix well.

Pour into a buttered 13x9 inch baking pan; cool to room temperature.

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

Makes about 5 dozen squares