Pumpkin Butter II
- 1 (.25 ounce) envelope unflavored gelatin
- 3 ½ cups pumpkin puree
- 1 tablespoon pumpkin pie spice
- 4 ½ cups white sugar
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.