Ingredients

• 2.5 cups white sugar
• 0.67 cups evaporated milk
• 0.75 cups canned pumpkin
• 1 teaspoon ground cinnamon
• 1 cup white chocolate chips
• 7 ounces marshmallow creme
• 2 tablespoons butter , room temperature
• 1 teaspoon vanilla extract

Instructions

1. 1 Line a 9-inch square pan with aluminum foil; spray with cooking spray.
2. 2 Combine sugar and milk together in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon: attach a candy thermometer to the saucepan and bring mixture to a boil. Mix in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until the mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
3. 3 Pour white chocolate chips into a large bowl: pour fudge mixture over top. Let stand until white chocolate softens, 5 minutes. Stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth.
4. 4 Pour into prepared pan. Cool. Cut into squares. Store in a cool, dry place.

Nutrition per serving