I had a little bit of pumpkin puree left over from making pumpkin muffins for the children one morning (click here for a fabulous pumpkin chocolate chip muffin recipe, by the way).
It wasn't really enough puree to make another batch of muffins, so I decided to experiment, and see if the Taste of Home gumdrop recipe we've enjoyed in the past, could be modified to make pumpkin gumdrops (don't ask me why - it's just the sort of thing I do when cabin fever is setting in).
Below is what I came up with.
1-1/4 cups sugar, divided
1/2 teaspoon cinnamon
2/3 cups pumpkin puree
2 envelopes unflavored gelatin
1/2 teaspoon lemon juice
In a large saucepan, combine 1 cup of sugar, the cinnamon, pumpkin puree, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 5x8 inch pan coated with cooking spray (we used a Glad plastic container). Refrigerate for 3 hours or until firm.
With a spatula, loosen the gelatin from the sides of the pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped on hot water, cut into 1-in. squares or shapes.
Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. For best results let them dry for another 8 hours after rolling in sugar. Store in an airtight container.
If my family is an indicator, it's kind of a love it or hate it sort of recipe. If you like spicy gumdrops, and don't mind pumpkin flavored things with a different texture than pumpkin pie, you'll probably like them. For the record, I think they are pretty good, and T has already requested a second batch. But, let them have the extra drying time, it makes all the difference.
It's great to be a homeschooler.