Spiced White Chocolate Pumpkin Fudge

Line an 8-inch square pan with aluminum foil and lightly coat with cooking spray. Set aside.

In a large saucepan, heat evaporated milk and sugar over medium heat, stirring occasionally, until it comes to a boil.

Mix in pumpkin puree and ground cinnamon. Bring the mixture back to a boil and cook, continually stirring, until it reaches 238°F (114°C) on a candy thermometer, approximately 18 minutes. Remove from heat and let cool for 2 to 3 minutes.

Add white chocolate chips to a large bowl. Pour the fudge mixture over the white chocolate chips. Let stand for 5 minutes to soften the chocolate; then stir until smooth.

Mix in marshmallow creme, butter, and vanilla extract until the butter has melted and the mixture is smooth. Pour into prepared pan. Allow to cool completely, then remove from pan and cut into squares.

Store in a cool, dry place.