Pilgrim Fudge

From gooseberry patch seasons for sharing.

Combine the first 7 ingredients in a saucepan.

Bring to a boil , stirring constantly.

Lower heat.

Boil over medium heat until mixture reaches the soft-boil stage on a candy thermometer.

Remove pan from heat.

Stir in marshmallow creme and vanilla.

Fold in chips.

Blend well.

Spread mixture out in a buttered 13x9 inch pan.

Cool.

Cut into squares.

Store in an airtight container in the refrigerator.

sugar, butter, evaporated milk, canned pumpkin, cinnamon, ground ginger, nutmeg, marshmallow creme, vanilla extract, chocolate chips