Creamy Pumpkin Fudge

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   ["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."]

* Per serving · 4 servings · Values may vary.

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