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You’ll need:

2 tablespoons butter

1/2 cups sucanat/sugar

2/3 cup evaporated milk

1 cup white chocolate chips

8 ounces marshmallow creme

3/4 cup pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Line a 9 x 9 pan with aluminum foil

In a medium sauce pan combine milk and sugar, heat over medium heat until boiling, stirring with a wooden spoon. Mine is tan colored  because sucanat is a tan color not white like processed sugar.

Mix in the pumpkin puree and the cinnamon. Bring it back to a boil.

Mix in the butter and marshmallow cream.

Bring it back to a rolling boil. Cook for 18 minutes stirring occasionally.

Remove the pan from the heat and mix in the white chocolate chips and vanilla. Stirring until chips are melted and completely mixed in.

Pour into the foil lined pan and let cool. After it cooled down I put the fudge into the refrigerator to firm up and make them easier to cut.

Lift out of pan and cut into desired shape.

I used cookie cutters shaped like a pumpkin. They turned out so cute. I was a bit skeptical at first combing pumpkin and fudge seemed weird to me but I have to say I was very pleasantly surprised. It actually took me a couple days to even taste test it after I made it. I was so afraid it was going to be terrible. The fudge tasted yummy. It had the same consistency as regular fudge. That surprised me. The flavor was wonderful and tasted like pumpkin spice. I will be adding this to my Thanksgiving menu.