Pumpkin Fudge

1. Spray a glass 9 x 13 inch pan with non-stick baking spray and set aside.

2. In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

3. When it hits a boil mix in the pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a slow boil. Cook, stirring occasionally, for 18 minutes.

4. Remove from heat, and add the white chocolate chips and vanilla. Stir until creamy and all of the chips are melted. Pour into prepared pan.

5. Cool for 2 minutes then add the mini marshmallows and chopped pecans to the top. Gently press down and let it completely cool. Invert the bars out of the pan and cut into squares. Store in a cool, dry place.