Pumpkin Fudge
2 cups sugar
1 cup brown sugar, packed
1 1/2 tsp pumpkin pie spice
3/4 cup butter or margarine
2/3 cup canned pumpkin
12 ounce package white chocolate chips
7 ounce jar marshmallow creme
1 cup chopped pecans
1 1/2 tsp vanilla
Combine the first 6 ingredients in a heavy saucepan. Heat over medium heat until sugar dissolves. Bring to a boil, stirring constantly. Continue boiling and stirring until candy thermometer reaches soft ball stage or 234-243 degrees. Remove from heat. Stir in chocolate chips until melted. Add remaining ingredients. Mix well. pour into a greasted 13" x 9" baking pan. Cool to room temperature. Cut into squares.Store in the refrigerator in an airtight container. Makes 5 dozen pieces.