This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat.
Ingredients
- 3.5 cups pumpkin puree
- 4.5 cups white sugar
- 1 tablespoon pumpkin pie spice
- 1 envelope unflavored gelatin , .25 ounce
Instructions
-
1
In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
-
2
Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
-
3
Transfer to sterile containers, and chill in the refrigerator until serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Butter Cookies
This simple butter cookies recipe can be used in a cookie press, made as a drop cookie, or shaped into a roll and sliced. There is no special cookie recipe for a cookie press — any stiff butter type of cookie can be used! Just be sure to chill it thoroughly so it keeps its shape while baking.
Greek Spanakopita
This Greek spanakopita recipe for spinach and feta appetizer triangles came from a Greek family friend. These delicious savory treats can be made ahead of time and frozen before baking to golden and crisp.
Snickerdoodles III
Soft sugar cookie with a cinnamon-sugar topping.