3/4 cup unsalted butter ( 1 1/2 sticks)
3 cups light brown sugar
2/3 cup evaporated milk ( 5 fl. ounce can)
1/2 cup pure pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
2 cups white chocolate chips
1 7ounce jar marshmallow creme
1 tsp. vanilla
1 cup chocolate toffee bits plus 2 tbls. for topping. ( I used Heath brand)

line a 9x13 inch baking pan with foil

In large saucepan over medium high heat, melt butter. Add in brown sugar, milk, pumpkin, cinnamon, cloves and allspice. Bring to a boil stirring constantly. Boil and stir for 10 minutes or until candy thermometer reaches softball stage ( 10 minutes works perfect if you don't have a thermometer)

Take off heat and immediately stir in white chocolate chips. Add in marshmallow creme, vanilla and stir until chocolate is melted and mixture is nice and smooth. Fold in 1 cup toffee bits.

Pour into prepared pan and smooth. Top with 2 tbls. toffee bits. Let cool on counter for at least 3 hours. Put in refrigerator completely covered.
When ready to serve. Lift foil out of pan and peel down sides. Cut into 1-1 1/2 inch pieces. ENJOY!