Ingredients
1 cup of canned pumpkin pie filling
½ c. water
2 Tbsp coconut oil or canola oil
1 tsp pure vanilla extract
3 ½ tsp pumpkin pie spice*
Orange gel food coloring or 10 drops each of red and yellow food coloringPlace all the ingredients in a medium pot and heat on medium until bubbly, stirring often.
½ c. water
2 Tbsp coconut oil or canola oil
1 tsp pure vanilla extract
3 ½ tsp pumpkin pie spice*
Orange gel food coloring or 10 drops each of red and yellow food coloringPlace all the ingredients in a medium pot and heat on medium until bubbly, stirring often.
Add contents from pan to another bowl filled with:
2 ¼ c. flour
½ c. salt
2 Tbsp cream of tartar
2 ¼ c. flour
½ c. salt
2 Tbsp cream of tartar
Stir until well mixed. Then pour out onto table and knead dough until really combined and soft. Do not add more flour. The stickiness gradually goes away as the dough cools. I like to give it to my students when it is still a little warm. It is a different sensation for them to play with something warm that isn’t food. Store in the refrigerator when not in use.
Enjoy!
Enjoy!