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.

View full recipe at SpringPad


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