1 cup (2 sticks) butter
4 1/2 cups granulated sugar
1 cup brown sugar, lightly packed
1 (12 oz.) can evaporated milk (Carnation)
3 cups mini marshmallows
1/2 cup canned pumpkin
2 tsp. pumpkin pie spice
2 (12 oz. ea.) bags white chocolate chips
3 1/2 tsp. vanilla extract
1 (7 oz.) jar marshmallow creme or fluff (Kraft)
1 (8 oz.) pkg. cream cheese, at room temperature

Line a 9x13-inch cake pan with waxed paper then lightly grease with butter.

In a large saucepan, combine butter, granulated sugar, brown sugar, evaporated milk, mini marshmallows, pumpkin and pumpkin pie spice. While stirring constantly, bring to a rolling boil over medium-high heat. Continue stirring until temperature reaches 235°F on a candy thermometer.

Remove from heat and add white chocolate chips, vanilla extract, marshmallow creme and cream cheese. Pour into the prepared pan and evenly distribute mixture across pan using a spatula.

Allow to cool to room temperature. Store in an airtight container. To serve, cut into pieces and enjoy!

Variation: Add chopped pecans with other ingredients after removing from heat or on top of fudge before left to cool.

Cooks Note: Use of a candy thermometer is recommended.

Makes 4 dozen (1 1/2 inch) pieces.

Submitted by: Amanda McNeil