3 cups sugar3/4 cup unsalted butter, melted2/3 cup evaporated milk1 cup canned pumpkin puree (not pumpkin pie filling)2 tablespoons light corn syrup2 teaspoons pumpkin pie spice1 teaspoon vanilla9 ounces white chocolate, chopped7 ounce jar marshmallow creme1 cup pecans, roughly chopped
- Line an 8×8-inch pan with aluminum foil and spray lightly with oil.
- Combine sugar, butter, evaporated milk, pumpkin puree, light corn syrup, and pumpkin pie spice in a heavy-bottomed pan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring occasionally, until a candy thermometerregisters 234F (soft-ball stage).
- Remove pan from heat; add vanilla, white chocolate, marshmallow creme and pecans and stir until chocolate and marshmallow creme are completely melted.
- Pour into the prepared pan. Chill 2 hours or until set before slicing and serving. Store in refrigerator.