6 servings of pancake batter, made to package directions, replacing 1/3 of the water or milk with pumpkin pie filling
1 cup of fresh cranberries
2 cups of Caro corn syrup
1/2 cup of powdered sugar
in a medium saute pan, pour the cranberries and 1 tablespoon of water. Turn the burner onto medium high and let the cranberries cook until they split and become soft.
Using a fork, whisk or potato masher, crush cranberries until they are all mashed and start to blend together. Turn heat down to low and add corn syrup. If syrup is too thick or too sweet, whisk in water until desired taste/consistency is reached.
Cook pancakes and top with warm syrup. Recipe serves six.