Pilgrim Fudge

From Gooseberry Patch Seasons for Sharing.

• Ready In: 45 mins
• Yields: 3 1/2 pounds

Ingredients

• 3  cups sugar
• 3⁄4 cup butter
• 2⁄3 cup evaporated milk
• 1⁄2 cup canned pumpkin
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon nutmeg
• 1 (7 ounce) jar marshmallow creme
• 1  teaspoon vanilla extract
• 2  cups chocolate chips

Directions

1. Combine the first 7 ingredients in a saucepan; bring to a boil, stirring constantly.
2. Lower heat; boil over medium heat until mixture reaches the soft-boil stage (234°-243°) on a candy thermometer.
3. Remove pan from heat; stir in marshmallow creme and vanilla.
4. Fold in chips; blend well.
5. Spread mixture out in a buttered 13x9 inch pan; cool.
6. Cut into squares; store in an airtight container in the refrigerator.