Ingredients Jump to Instructions ↓

  1. 2 cups canned pumpkin puree

  2. 2 teaspoons pumpkin pie spice

  3. 3 1/2 cups granulated sugar, measured into separate bowl

  4. 1/2 cup firmly packed light brown sugar

  5. 1/4 cup fresh lemon juice

  6. 1 pouch liquid pectin

  7. 5 (1 cup) plastic containers, washed and dried thoroughly

Instructions Jump to Ingredients ↑

  1. In a large bowl, measure 2 cups pumpkin puree and pumpkin pie spice; stir in sugars. Let stand 10 minutes, stirring occasionally. In a small bowl, mix together the lemon juice and pectin until well blended. Add to pumpkin mixture; stir 3 minutes or until sugar is dissolved. Fill the plastic containers to within 1/2-inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.


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