Pumpkin Butter II Recipe

  • 3 1/2 cups pumpkin puree
  • 4 1/2 cups white sugar
  • 1 tablespoon pumpkin pie spice
  • 1 (.25 ounce) envelope unflavored gelatin
  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.