Pumpkin Fudge

1 c chopped walnuts
1 1/2 c white sugar
1 1/2 c brown sugar
3/4 c butter, cut into pieces
2/3 c evaporated milk- this is not a full can, do not use sweetened condensed milk
2/3 c canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
2 c (1- 12 oz bag) white chocolate chips
1-  7 oz jar marshmallow creme
1 1/2 tsp vanilla extract

Line 13x9 pan with foil and spray or butter foil. Leave  foil overhang on short sides of pan for easy removal.
In heavy saucepot heat sugar, brown sugar, ev milk, pumpkin, butter and spices. Bring to full boil, stirring constantly until fudge reaches 234 to 240 degrees on a candy thermometer, this will take approx 12 minutes.
Remove from heat and quickly stir in white chocolate, marshmallow cream, nuts and extract until smooth. Pour into pan, you may top with extra nuts if you like. Cool completely, remove foil and cut into pieces, Store covered in fridge or freezer.