2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin (100% pumpkin, NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9×9 inch pan with aluminum foil.
Heat milk and sugar in a large saucepan over medium heat. Bring to a boil, stirring occasionally. Do not use a metal spoon to stir.
Mix in pumpkin and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for about 17- 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.