Sunday, Aug 24th, 2:00 PM Eastern

Summer might not be officially over quite yet, but that's okay - we're in a fall frame of mind, baking-wise, so we're going to get an early start. And what better way to start than with a jarful of homemade pumpkin butter? Sure, you can use store-bought; that's fine. But making your own isn't much more difficult than opening a can of pumpkin puree. Because just about everyone loves a good shortbread bar, we'll start there...spread 'em with a thick layer of pumpkin butter...then top with shortbread-pecan crumbs. These are so good! Next we'll make a six-pack of pumpkin butter-filled hand pies with our grainy pastry, and confectioners' sugar glaze on top. This is fall baking at its best, so we hope you make it. Wouldn't be the same without you!