Put ground turkey into a pot and fill with water (enough to cover).
On medium/high heat, let cook for about 15 minutes.
Leaving your freshly made turkey broth in the saucepan, transfer the cooked turkey and pumpkin purée into a blender. Puree until smooth. Set Aside.
Measure 1/2 cup of warm turkey broth and transfer to a mixing bowl. Add gelatin powder and whisk until the gelatin is fully dissolved.
Stir the pureed turkey and pumpkin mixture into the gelatin-laden broth until smooth. It should have a gravy-like consistency.
Place two silicone molds onto a baking sheet for support and spoon the mixture into each mold, filling to the top.
Move to the refrigerator for 2 hours, or until fully set.
Remove wiggly, jiggly treats from the mold. Store in an airtight container in the refrigerator up to 4 days.