Line a 9x13 baking dish with foil; set aside.
Using a large stock pot, add both sugars, butter, evaporated milk, pumpkin puree, pumpkin pie spice and bring to a full rolling boil over medium-high heat. Make sure to stir constantly or the butter can burn. Continue boiling and stiring for 10-12 minutes.
Remove from heat, quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir quickly for 1 minute or until the white chocolate chips have melted. Pour mixture into the prepared baking dish. Smooth out and cool on a wire rack until approximately 2 hours. Cover and refrigerate. When you're ready to cut, remove the foil and cut into pieces.