Instructions: Combine the sugars, evaporated milk, pumpkin puree and margarine in a heavy saucepan. Bring to a boil, stirring constantly. Boil about 4 minutes over medium heat or to 234 degrees on a candy thermometer. Stir continuously to prevent scorching. Remove from heat and add vanilla chips. Stir until melted. Stir in marshmallow creme and nuts. Pour into a buttered 8-inch square pan. Refrigerate until firm enough to cut (may take several hours).

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