If I could slather pumpkin butter all over myself I would....and I'm not talking about the kind Bath and Body Works sells, although that kind is quite nice....I'm talking about the kind I make this time of year - it's thick and gooey and so, so good on toast or muffins or pork chops, yes, pork chops! I got an email from a friend's daughter this morning asking me for the recipe and that's all I've been able to think about ever since....pumpkin butter on a hot biscuit....but since I'm away from my stove and unable to cook....I've been trying to manage my withdrawal pains by planning what I will cook the minute I get home - and a new batch of pumpkin butter is at the top of the list. Until then, make yourself a batch:
Pumpkin Butter - Pots and Pins 
4 1/2 cups granulated sugar
1 can (16 oz.) pure pumpkin
1 tablespoon pumpkin pie spice
1 box (1 3/4 oz.) pectin
In a large saucepan, combine first 3 ingredients over medium heat; stirring constantly until the sugar dissolves. Bring to a rolling boil. Add pectin, stir until dissolved. Bring to a rolling boil again and boil 1 minute longer. Remove from heat; skim off foam (if any) and pour into hot, sterilized jars. Store in refrigerator. Makes five 1/2 pint jars and this makes an excellent gift throughout the holiday season!
