Ingredients
1 tablespoon plus 3/4 cup butter, divided2 cups sugar3/4 cup packed brown sugar2/3 cup evaporated milk1/2 cup canned pumpkin1 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spice1/4 teaspoon ground nutmeg1 package (10 ounces) cinnamon baking chips1 jar (7 ounces) marshmallow creme1 cup chopped pecans, divided1 teaspoon vanilla extract
Preparation
Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).
Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
