Creamy Pumpkin Fudge

• 1/2 cup margarine
• 4 1/2 cups sugar
• 1 (12 ounce) can evaporated milk
• 3 (12 ounce) packages vanilla chips
• 1 (7 ounce) jar marshmallow creme
• 1/2 cup pumpkin
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon vanilla

1. Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
2. Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
3. Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
4. The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.

margarine, sugar, milk, vanilla chips, marshmallow creme, pumpkin, pumpkin pie spice, salt, vanilla

Taken from www.food.com/recipe/creamy-pumpkin-fudge-199019 (may not work)