When your freezer is full of pumpkin puree and it's too hot outside for pie or soup, try this lighter tasting and easy pumpkin treat.
Provided by JULINOE
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together 1 cup boiling water and gelatin in a bowl. Whisk in the brown sugar and cinnamon until the brown sugar is dissolved. Add the pumpkin puree and cold water; stir until mixture is smooth. Cover and chill in refrigerator until set, about 2 hours.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 41.7 g, Fat 0.5 g, Fiber 5.6 g, Protein 4.1 g, Sodium 85.6 mg, Sugar 35.7 g
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Azhar Iqbal
[email protected]This is a great recipe! I've made it several times and it's always a hit.
Sago boi
[email protected]I made this gelatin salad for my kids' Halloween party, and they loved it. It was a fun and easy way to make a festive treat.
Tj Allan
[email protected]This gelatin salad is a great way to get your kids to eat their fruits and vegetables.
Qalab Abbas
[email protected]I love the way this gelatin salad looks. It's so festive and colorful.
Hunnie Bun
[email protected]This is a great recipe for a potluck or holiday dinner.
Shannon Walker
[email protected]I've made this gelatin salad several times, and it's always a hit.
Shakamo Faridah
[email protected]This is a really easy recipe to follow, and it's always a crowd-pleaser.
scara m
[email protected]I love the combination of orange and pumpkin flavors in this gelatin salad. It's the perfect dessert for a fall party.
Moseeul Rifed
[email protected]This gelatin salad is a great way to use up leftover pumpkin puree. It's also a fun and festive dish to serve at Halloween or Thanksgiving.
Dissanayaka Mudiyanselage
[email protected]I made this for my family's Thanksgiving dinner, and it was a huge success! Everyone loved it, and I even got a few requests for the recipe.
Meer Ali Talpur
[email protected]This was a hit at my Halloween party! The orange and black colors were perfect, and the pumpkin flavor was delicious. I'll definitely be making this again next year.