Start by lining an 8x8 inch baking dish with parchment paper for easy removal later.

In a medium-sized heavy pot, combine the sugar, butter, and evaporated milk over medium heat. Stir continuously until it begins to boil.

Allow the mixture to boil for about 5-7 minutes while stirring frequently.

Once boiling, remove from heat and mix in the canned pumpkin, pumpkin pie spice, and salt until well combined.

Stir in the white chocolate chips and marshmallow creme until melted and smooth.

Lastly, mix in the vanilla extract and fold in the chopped pecans if using. Pour the mixture into the prepared dish, spreading it evenly.

Allow to cool at room temperature for about 2 hours, or until set. Once set, cut into squares and enjoy!