How to make it

  • Line a 9x9 inch pan with aluminum foil, and set aside.
  • In a 3 quart saucepan, heat milk and sugar over medium heat.
  • Bring to a boil, stirring occasionally with a wooden spoon.
  • Mix in pumpkin puree and cinnamon; bring back to a boil.
  • Stir in marshmallow creme and butter.
  • Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
  • Remove from heat, and add white chocolate chips and vanilla.
  • Stir until creamy and all chips are melted.
  • Pour into prepared pan.
  • Cool, remove from pan, and cut into squares.
  • Store in a cool, dry place.

Reviews & Comments 5

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  • SpicyChica85 5 years ago
    I love pumpkin thanks giving is my favorite holiday and I am going to try your recipe it should be a huge hit at my family gatherings. thank you for sharing!
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  • tuilelaith 5 years ago
    So true, I do expect my "hips" to grow this season!!! LOL!
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  • optimistic1_2 5 years ago
    usually buy it for thanksgiving dinner as a treat....nice post.
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  • jett2whit 5 years ago
    Haha - I'm laughing at Otterpond's comment ;-)
    Perfect for this fall time of year ~ thanks for posting!
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  • otterpond 5 years ago
    Those are beautiful. I bet they don't last long. Except perhaps on the hips.
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