Pumpkin Fudge

I made this for everyone on Christmas Eve. I really like all the marshmallow creme fudge recipes because they are pretty creamy and not too rich. I find a lot of fudges way too heavy. I wanted something new and this really hit the spot. I also made cookies as well, of course (wouldn't want to be lynched).

Pumpkin Fudge
Modified from Southern Living

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels [Nestle Tollhouse sells white chocolate chips]
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted [I didn't use these since I don't like nuts, but I'm sure they'd work fine if you like them]
1 teaspoon vanilla extract

Stir together first 6 ingredients in a heavy pan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° [it always seems like it takes forever to get from about 220 to 234, but you'll get there eventually].

Remove pan from heat; stir in remaining ingredients until well blended. Pour into an aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.