This is a new one for me -- pumpkin jelly.
2 cups cooked mashed or canned pumpkin
1/2 cup chopped dried apricots, peaches or dates
1/2 cup honey
2 teaspoons lemon juice
1/2 teaspoon cinnamon
Combine all ingredients in saucepan and bring to a boil. Simmer for 10 minutes, stirring constantly. Freezes well.
After poking around a bit, I did find one similar recipe for Pumpkin Jam/Jelly that uses an orange, lemons and bruised ginger.
I'm starting to see lots of traffic to last year's Credible and edible Halloween recipes post these days, probably because of this killer photo:
Vancouver Sun / Ian Smith,
Bleeding Finger Lemon Cookies made by Culinary Capers. The nails are almonds and the blood is raspberry jam.
Here are more Halloween entries from previous years -- masks, drinks, constumes, and pumpkin-carving patterns.