White Chocolate Pumpkin Fudge

2 tablespoons butter
2 1/2 cups granulated sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces Marshmallow Creme
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9-inch square 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 extract.
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.