Ingredients: 2 cups granulated sugar 1 cup packed light brown sugar ¾ cup (1½ sticks) butter or margarine 2⁄3 cup (5 fluid-ounce can) evaporated milk ½ cup pumpkin 2 teaspoons pumpkin pie spice 2 cups (12-ounce package) white morsels 1 jar (7 ounces) marshmallow crème 1 cup chopped pecans 1½ teaspoons vanilla extract

Directions: Line a 13x9-inch baking pan with foil. Combine sugar, brown sugar, butter, evaporated milk, pumpkin, and spice in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234°F to 240°F (soft-ball stage). Quickly stir in morsels, marshmallow crème, nuts, and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on a wire rack for 2 hours or until completely cooled. Refrigerate, tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds (48 2-piece servings). Recipe from Libby’s Pumpkin. *See more recipes in our dessert collection