Pumpkin Fudge

Makes about 6 1/2 dozen

5-oz. can evaporated milk

2-1/2 c. sugar

15-oz. can pumpkin, divided

1 t. cinnamon or pumpkin pie spice

7-oz. jar marshmallow creme

2 T. butter

6-oz. pkg. white chocolate chips

1 t. vanilla extract

Bring milk and sugar to a boil in a saucepan over medium heat. Stir with a wooden spoon. Mix in 3/4 of the can of pumpkin, reserving the rest for another recipe; stir in spice. Return to a boil; add marshmallow creme and butter and bring to a rolling boil. Boil, stirring often, for 18 minutes. Remove from heat. Add chocolate chips and vanilla; stir until creamy. Line a 9"x9" baking pan with plastic wrap; pour into prepared pan and let cool. Cut into squares.

Mini cookie cutters are just the right size to make fudge cut-outs...try using leaf, ghost or pumpkin shapes.