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Stir together the sugar, butter, milk, pumpkin,
corn syrup, and pumpkin pie spice in a large
saucepan over medium-high heat. Cook, stirring
constantly, until mixture comes to a boil.
Continue cooking, stirring constantly, until a
candy thermometer reads 234 degrees F (soft-ball
stage).
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Remove pan from heat. Stir in white chocolate,
marshmallow fluff, and vanilla until well blended.
Pour into a greased, aluminum foil or parchment
paper-lined pan. Let stand 2 hours or until
completely cool. Cut fudge into squares.
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