“Get the taste of pumpkin pie on toast, bagels, English muffins etc.” - by Bea
Ingredients
Adjust Servings
Original recipe yields 2 quarts
Directions
- Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition
Amount Per Serving (64 total)
- Calories
- 59 cal
- 3%
- Fat
- 0 g
- < 1%
- Carbs
- 15.1 g
- 5%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"Made this recipe and turned out really well. I made a second batch using other reviewers suggestions; I exchanged a cup of the white sugar with a cup of brown sugar, and added my own spice mixture ble..." See morend. The second batch was even deeper in color and stronger in spices then the first batch. I will stick to the second method. Also, let this sit and cool overnight. Next moring put the glass pint jars in freezer. Be sure and leave 1/2'' headspace in jar for expansion, Or freeze in plastic containers. Family LOVED this! Thank you for recipe."
Bea
"Wonderful pumpkin-pie flavor, my family loved it. I didn't get 2 quarts, but I will make it again. Jennie H...." See more"
Christine M
"I subbed 1 cup of white sugar with brown sugar, as other reviewers suggested, and I further reduced the white sugar by a cup (so, 2 1/2 cups white, 1 cup brown). I probably used more pumpkin pie spic..." See moree, using my own blend, so I'd guess I used an extra two teaspoonfuls. Came out really nice - maybe a bit looser than I was expecting, perhaps due to my reducing the sugar, but that's fine. That extra cup of sugar might have made this too sweet for me, so I'm thrilled with my results. Thanks, Bea!"
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