Directions
Preparation:5min  ›  Ready in:5min 

1. Line a square cake tin (23x23cm) with alfoil or baking paper and set aside.
2. Heat the evaporated milk and sugar over medium heat in a medium size saucepan. Bring to a boil, stirring occasionally with a wooden spoon.
3. Mix in pumpkin and cinnamon; bring back to a boil. Stir in marshmallows and butter. Bring to a rolling boil. Cook, stirring occasionally, for 15 minutes.
4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all the chocolate is melted. Pour into prepared tin. Cool, remove from pan, and cut into squares. Store in a cool, dry place.