Ingredients:

3 cups sugar
3/4 cup butter
5 oz can evaporated milk
1/2 cup canned pumpkin
10 oz pkg cinnamon chips
2 tsp cinnamon
7 oz jar marshmallow creme

Directions:

Line a 9×13 pan with buttered foil.
In a heavy saucepan, combine sugar, butter, evaporated milk, and pumpkin.
Cook and stir over medium-high heat until mixture boils.
Reduce heat to medium-low and continue to boil at a moderate rate, stirring frequently, until a candy thermometer reaches 234 degrees (soft-ball stage). This will probably take about 15-20 minutes.
Remove the saucepan from heat and stir in the cinnamon chips until completely melted.
Add the marshmallow creme and stir until melted and smooth.
Pour the mixture into the prepared pan and let it cool for about 2-3 hours until well cooled.
Pull the foil out of the pan to cut into squares