Ingredients

The following ingredients have 32 Servings
  • 3/4 cup butter
  • 2 cups sugar
  • 1 cup firmly packed brown sugar
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1 (11 ounce) package white chocolate chips
  • 1 (7 ounce) jar marshmallow creme
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract

Instruction

  • In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
  • Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage (234-243 degrees). It's best to use a candy thermometer but if you don't have one you can boil the mixture until it gets foamy and once it's foamy boil for an additional 4-6 minutes.
  • Remove pan from heat; stir in chocolate chips until melted. It's important to remove it from the heat so that the chips don't get overheated and turn grainy.
  • Add the marshmallow cream, pecans, and vanilla and stir to combine 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. I like eating it at room temperature.