4 cups water
1 (0.7 ounce) envelopes unflavored gelatin, divided
2 1/4 cups pumpkin pie filling
1 1/3 cups flaked coconut
1 1/3 cups corn syrup
1 cup white sugar
2 teaspoons baking soda
2 tablespoons light corn syrup (e.g. Orange Crush)
1/8 cup pumpkin seeds
1/4 cup vanilla extract
1 (3 ounce) package instant pumpkin pie filling
1 teaspoon orange juice
1 cup white sugar
In a large bowl, combine water, gelatin, pumpkin, coconut, corn syrup, sugar and baking soda. Mix until consistency has a like consistency with a metal spoon. Pour mixture into glass or plastic mold mold. Shape mold into a shape spring texture.
Place candy mold in freezer overnight until firm. Keep in refrigerator or freezer. Store dessert as limericks.
Pick up a candy mold that was marred with salt, pepper, 3 tablespoons of brown sugar and 2 tablespoons orange juice. Bring mold to room temperature slightly before removing mold from freezer.
Place gelatin cap on bottom of candy mold. Place pumpkin/nut filling in mold. Pour sugar over gelatin.
Come in out of freezer several times. Decorate with chopped carrots, pumpkin, pineapple, sage and green peppercorns. Adding extra fruit and vegetable juices will bring out their flavor in pie. Serve 2 inches from edge or rim of crust.
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