Pumpkin Fudge

3 cups sugar
3/4 cup butter
1 can evaporated milk (5oz)
1/2 cup canned pumpkin
1 package cinnamon chips
1 jar marshmallow creme (7oz)
3/4 cup chopped walnuts, toasted (optional)

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil. Next, in a large saucepan toss in the sugar, butter, evaporated milk, and pumpkin. Cook over medium-high heat until mixture boils and stir constantly.  Reduce heat to medium-low and continue boiling at a steady rate, stirring frequently, until thermometer registers 234 degrees, or the soft-ball stage (about 20 to 25 minutes).  I sometimes need to adjust the heat to maintain a steady boil. Remove saucepan from heat and candy thermometer (if you used one). Stir in cinnamon chips and marshmallow creme.  Walnuts is an option and you toss them in at this point. Immediately spread fudge evenly in baking pan. Let it cool. When it is firm you can lift it out of pan. and cut into squares. Cover tightly and keep it in the refrigerator. Makes 95 squares.