Pumpkin Fudge

- by Melody Bodily

2 cups sugar

1 cup packed light brown sugar

3/4 cups butter

2/3 cups canned milk

1/2 cup pumpkin canned

2 tsp pumpkin pie spice

One package white chocolate chips

7 oz marshmallow cream

1 1/2 tsp vanilla

1 cup chopped pecans

Line a 9X12 pan with foil

In a large sauce pan combine: sugars, butter, milk, pumpkin and pumpkin pie spice. Cook & stir over medium heat to soft ball stage (235° F)

Stir in: chocolate chips, marshmallow cream, vanilla and chopped pecans.

Stir and pour into 9X12 pan cool 2 hours on rack, put in fridge until ready to cut and serve.

*Makes 3 lbs