Creamy Pumpkin Fudge - cooking recipe

Ingredients

1/2 cup margarine
4 1/2 cups sugar
1 (12 ounce) can evaporated milk
3 (12 ounce) packages vanilla chips
1 (7 ounce) jar marshmallow creme
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon vanilla

Preparation

Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
Beat until well blended and pour into a buttered 13 by 9\" pan. Cool in refrigerator overnight to firm it up a bit.
The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.