Modified from Southern Living

3  cups  sugar

3/4  cup  melted butter

2/3  cup  evaporated milk

1/2  cup  canned pumpkin

2  tablespoons  corn syrup

1  teaspoon  pumpkin pie spice

1  (12-ounce) package white chocolate morsels [Nestle Tollhouse sells white chocolate chips]

1  (7-ounce) jar marshmallow crème

1  cup  chopped pecans, toasted [I didn't use these since I don't like nuts, but I'm sure they'd work fine if you like them]

1  teaspoon  vanilla extract

Stir together first 6 ingredients in a heavy pan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234°.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into an aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.