Pumpkin Fudge

This is one of my favorite recipes for the upcoming holiday; Thanksgiving.

I found the recipe on Allrecipes.com. However, I like to create a graham cracker layer on the bottom.

Ingredients:

• 2 Tablespoons butter
• 2 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1 cup white chocolate chips
• 7 ounces marshmallow creme
• 3/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 cups crushed graham crackers
• 3 Tablespoons butter melted

Directions

1. Combine crushed graham crackers and melted butter in a bowl
2. Press graham cracker mixture into a lightly greased 9x9 inch pan
3. Bake crust in a 350 degree oven for about 5 minutes so that the crust is set (lightly golden)
4. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon
5. 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.
6. Remove from heat and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour over graham cracker crust. 
7. Cool, remove from pan and cut into squares
8. Store in a cool dry place. Oh, and enjoy!