- Line an 8×8-inch pan with aluminum foil and spray lightly with oil.
- Combine sugar, butter, evaporated milk, pumpkin puree, light corn syrup, and pumpkin pie spice in a heavy-bottomed pan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring occasionally, until a candy thermometerregisters 234F (soft-ball stage).
- Remove pan from heat; add vanilla, white chocolate, marshmallow creme and pecans and stir until chocolate and marshmallow creme are completely melted.
- Pour into the prepared pan. Chill 2 hours or until set before slicing and serving. Store in refrigerator.