Unique Pumpkin Pie Fudge

12 T. butter
2 c. sugar
1 c. firmly packed brown sugar
2/3 c. evaporated milk
½ c. canned pumpkin
1 ½ t. pumpkin pie spice
½ t. ground cinnamon
1/8 t. ground nutmeg
1 (12-oz.) pkg. white chocolate morsels
1 ½ t. vanilla
2 c. chopped roasted pecans

1. Line a 13×9” baking dish with parchment paper.
2. Let the paper extend over the sides of dish.
3. Spray with PAM all over the paper. Set aside.
4. In a large heavy saucepan, bring butter, sugars, milk, pumpkin, pumpkin pie spice, cinnamon and nutmeg to a boil over medium heat.
5. Cook, stirring constantly with a whisk, until mixture reaches 240 on a candy thermometer (soft-ball stage).
6. Remove from heat and stir in white chocolate morsels and vanilla.
7. Whisk gently until all is melted and smooth.
8. Stir in pecans.
9. Pour mixture into prepared dish and let cool completely.
10. Using the hangover edges of paper, list the cooled fudge from the pan.
11. Cut into squares and refrigerate in airtight container for up to 5 days or freeze.