1 (15 ounce) can pumpkin puree
2 1/2 cups white sugar
1/4 teaspoon salt
1 tablespoon distilled white vinegar
4 eggs
2 teaspoons lemon flavor extract
1 teaspoon hot pepper sauce
1 tablespoon lemon juice mixed with confectioners' sugar
8 ounces soft white chocolate
In a large bowl, mix pumpkin puree, sugar, salt, vinegar and eggs. Fill 1/4 cup of pan with pumpkin mixture, allowing ingredients a couple of inches apart on the bottom of the prepared pan. Cover with a towel and refrigerate overnight.
Recreate maraschino cherries and lemon zest extracted from syrup in maraschino rollers. In a separate small bowl, beat white chocolate well. Spread over the pumpkin mixture. Refrigerate 2 to 4 hours and stir sometimes before serving.