Pumpkin Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 cups chocolate chips
1 7 oz. jar marshmallow cream
1 cup pecans
1 tsp. vanilla

Butter a 13 x 9 x 2 pan and set aside. In a 2 quart saucepan, combine
sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg.
Bring mixture to a boil, stir constantly, reduce heat. Boil over
medium heat until registers 234 degrees or about 25 minutes.

Remove from heat, stir in marshmallow cream, nuts and vanilla, then
add chocolate chips. Stir quickly, until chips melt. Then spread
evenly into the buttered pan, cool at room temperature.

Cut into squares and refrigerate in tightly sealed container. Makes
approximately 1/2 pound fudge.

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