Pumpkin Fudge

2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside. In a 3 quart
saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring
occasionally with a wooden spoon. Mix in pumpkin puree and cinnamon; bring
back to a boil. Stir in marshmallow creme and butter. Bring to a rolling
boil. Cook, stirring occasionally, for 18 minutes. Remove from heat, and
add white chocolate chips and vanilla. Stir until creamy and all chips are
melted. Pour into prepared pan. Cool, remove from pan, and cut into
squares. Store in a cool, dry place.

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