Categories: Spreads, Desserts 
      Yield: 6 servings 
  
      4 c  Cooked and Mashed pumpkin 
      1    (2-ounce) package powdered 
           -pectin 
  4 1/2 c  Sugar 
      1 tb Pumpkin pie spice 
    1/2 ts Unsalted butter 
  
  Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and 
  bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and 
  butter. Continue stirring and bring to a full rolling boil. Boil hard 
  exactly 4 minutes. Remove from heat. Stir 5 minutes. 
   
  Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. 
  Adjust caps according to manufacture's directions. Process 10 minutes in 
  boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars. 
   
  Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31, 
  1991. By Rose Dosti, Times Staff Writer. 
   
  Posted by: Joan Johnson