Line a 13x9 inch baking pan with wax paper or tin foil, extending over edges of pan. Butter the paper or foil and set pan aside.

In a large saucepan heat up the sugar, butter, evaporated milk, and pumpkin over medium-high heat stirring until mixture starts to boil.

Clip a candy thermometer to the side of the pan.

Reduce heat to medium-low and continue boiling stirring frequently, until the thermometer registers 234 degrees F, soft-ball stage. Adjust the heat of the stove as necessary to maintain a steady boil.

Remove thermometer from the saucepan.

Remove saucepan from heat and stir in the cinnamon-flavored pieces. Stir until melted.

Lastly, stir in marshmallow creme and walnuts.

Quickly pour out the fudge into the prepared pan and spread it out evenly.

Let fudge cool to room temperature.

When fudge has set and is firm, lift the fudge out of the pan using the foil/wax paper.

Cut into bit sized squares.

Place on a serving dish or tray and cover and place in the fridge.