Line 8-by-12-inch baking dish with nonstick foil, nonstick side up, letting it hang over the edges.

In large saucepan, whisk together sugars, butter, evaporated milk, pumpkin, and spices.

Bring sugar mixture to a boil over medium heat, stirring constantly. Boil for 10 to 12 minutes or until candy thermometer reaches 235°.

Stir in white chocolate chips, then marshmallows or crème, and finally maple syrup and stir until mixture is melted. Immediately pour into prepared pan.

Let fudge cool completely on wire rack for 2 hours or until room temperature.

Cut fudge into 1-inch squares. Store in refrigerator or freezer.