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Pumpkin Jello


1 c. canned pumpkin (not the pie mixture)
3 oz. pkg. lemon Jell-O
1/4 tsp. pumpkin pie spice
2 tablespoon sugar
1 c. hot water
1/2 c. chopped pecans
1 small container Cool Whip, defrosted

Dissolve Jell-O in boiling water, add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or clean bowl, refrigerate until firm. Serving amounts are determined by size of servings.




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