1Line a 9x9 inch pan with aluminum foil. Butter foil and set aside.
2In a 3 qt. saucepan, heat milk and sugar, over medium heat. Bring to a boil, stirring occasionally, with a wooden spoon.
3Mix in pumpkin and cinnamon; bring back to a boil. Stir in marshmallow crème and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
4Remove from heat, and add white chocolate chips and vanilla. Stir, until creamy and all chips are melted. Pour, into prepared pan. Cool, remove from pan with foil, and cut into squares or into decorative shapes, with small cutters. Store in a cool, dry place, Makes 16 servings.