4 1/2 c. sugar
1 (16 oz.) can pumpkin
1 tbsp. pumpkin pie spice
1 (1 3/4 oz.) box pectin

In a large saucepan, combine first 3 ingredients over medium heat; stir constantly until 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. Store in sealed jars. Store in refrigerator. Yield: about 2 pints.