Spiced Pumpkin Fudge

If you're not a fan of pumpkin than don't make this fudge. It does have pumpkin pie spice in it.
Ingredients:
2 cups sugar
1 cup packed light brown sugar
1 1/2 sticks of butter
5 fluid ounces Evaported milk
1/2 cup Libby's 100% Pure Pumpkin
2 tsp. pumpkin pie spice
12 ounces Premier White Morsels
1 Jar ( 7 ounces) Marshmallow creme
1 cup chopped pecans
1 1/2 tsp. vanilla extract

Directions:

• Line 13 x 9-inch baking pan with foil.
• Combine sugar, brown sugar, evaported milk, pumpkin, butter, and spice in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil stirring for 10 to 12 minutes or until a candy thermomter reaches the soft ball stage. 234 degrees to 240 degrees F.
• Quickly stir in morsels, marshmallow creme, nuts, and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into foil lined pan. Let stand on a wire rack for 2 hours or until cooled completely.
• Refrigerate lightly covered. To cut lift from pan, remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

Note* You could  leave out the pumpkin pie spice for a pumpkin fudge that's not spicy. This fudge is best the following day, or after refrigeration.

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