1 (9 inch) prepared graham cracker crust
1 cup jam
2 tablespoons molasses
2 cups pumpkin puree
2 tablespoons cardamom
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
3 teaspoons lemon juice
1 1/2 cups cooking corn syrup
1/3 cup lemon juice
1 half teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 1/2 cups water
2 tablespoons lemon juice
2 tablespoons lemon zest
1 egg
1/4 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, mix gelatin and lemon juice. Mix in lemon juice and salt. Bring to a simmer, stirring constantly. In a small bowl, dissolve pumpkin thoroughly and mix in remaining lemon juice; mix until thoroughly combined. Add water, lemon juice, lemon zest and egg and bring a little past a 1/2 cup punch the mixture into the bottom of an ungreased 8 cup glass dish or casserole dish, or spoon over the top of glasses with slightly sticky hands.
Pour mixture into graham cracker crust and sprinkle evenly with pumpkin.
Bake in preheated oven for 1 hour, cool and frost with lemon zest or lemon sparkle glaze. Garnish with sliced lemon slices.