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Pumpkin Pie Jam

Whizz up your pumpkin innards and make Pumpkin Pie Jam. Laced with pumpkin pie spice and a touch of ginger, a taste of Autumn all year round! Great with cheese, use as an ingredient in your baking & make pumpkin pie, cupcakes, muffins or cookies.

This week’s pumpkin and squash recipe is my Pumpkin Pie Jam, a jam I used to make for our local Christmas Fayre here in France and a jar still finds its way into our Christmas hampers. Isn’t it a beautiful colour ? It’s a great way of preserving the pumpkin leftovers from your pumpkin carving and if you’re a pumpkin fan, you will love this jam – laced with pumpkin pie spice and a touch of ginger, it’s like eating a spoonful of pumpkin pie. Usually I made bread sticks and sponge cake for customers to sample my jams and chutneys but one year (when our Christmas Fayre coincided with Thanksgiving) I also made pumpkin pie for customers to try. I gave a pumpkin pie recipe with each jar of jam and my pumpkin pie jam sold out before anything else. (Pumpkin Pie recipe is at the bottom of this post)

You don’t have to limit Pumpkin Pie Jam to a pie as it also goes well with cheese and meats – I love it on toast or a slice of my Pumpkin and Cranberry Bread. Add a couple of spoonfuls of Pumpkin Pie Jam to your favourite cupcakes, muffins, cookies or pancake recipes for a great taste of Autumn !


Pumpkin Pie Jam


4 to 5 x 350 g jars


  • 1 kg (2.2 lb) pumpkin or squash – peeled flesh chopped into small pieces
  • 275 ml (10 fluid ounces) water
  • 1 small stick cinnamon
  • 1 small piece (about 2 cm) of fresh ginger grated
  • 1 large pinch of mace
  • 1 kg (2.2 lb) granulated sugar & 1 sachet of jam pectin (I used Whitworths)
    OR 1 kg of jam sugar
  • 8 tablespoons of lemon juice
You will need:
  • A couple of tea plates placed in the fridge before you start making the jam
  • A preserving pan or a wide heavy bottomed stock pot/large pan
  • Sterilised jam jars
  • Optional: jam thermometer

Kitchen Shed Top Tip
I like to sterilise jam jars in the microwave. Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power. Remember the jars will be very hot, so remove with care. Always sterilise more jars than you think you will need.

  • Place the chopped pumpkin or squash into a large preserving pan. Add water and spices.
  • Bring to the boil and then turn down the heat to a gentle simmer until the pumpkin is tender; about 30 to 40 minutes.
  • Remove the cinnamon stick from the pan.
  • Use a stick blender and puree the cooked pumpkin until smooth.
  • Keep the pureed pumpkin on a very low heat, add the sugar and pectin (or jam sugar), stirring until the sugar has dissolved.
  • Add the lemon juice and bring to a rolling boil.
  • Boil for about 5 to 8 minutes until you have reached setting point. I prefer a soft set jam as it’s the perfect consistency for making the pumpkin pie.
  • If you are using a jam thermometer, setting point is reached when the jam thermometer reaches 104℃.
  • If not, use the wrinkle test:
  • Remove your pan from the heat and test for setting point.
  • Drop a little jam onto a cold saucer, return to the fridge and leave to cool for a minute.
  • Push the jam gently with your fingertip, if the jam crinkles, setting point has been reached.
  • If not, reboil for a couple of minutes and repeat until setting point is reached.
  • Remove any scum with a slotted spoon and pour into warm jars.
  • Seal the jars as quickly as possible.
  • Store in a cool dark place and use within 12 months.

Pumpkin Pie Recipe


At least 6


  • 1 x 450 g jar of Pumpkin Pie Jam
  • 200 ml (1 cup minus 2 tablespoons) double cream
  • 2 eggs
  • 1 x 20 cm (8 inch) prebaked pastry case
Preheat oven:
  • 350°F / 180°C / Gas Mark 4
  • 1 large baking tray
How to make Pumpkin Pie:
  • Pour the jam into a mixing bowl.
  • Whisk the eggs and cream together.
  • Add the egg and cream mix to the jam and mix together until incorporated.
  • Pour into the prebaked pastry case and pop into the oven for about 35 minutes until just set.
Pin Pumpkin Pie Jam for later:Whizz up your pumpkin innards and make Pumpkin Pie Jam. Laced with pumpkin pie spice and a touch of ginger, a taste of Autumn all year round! Great with cheese, use as an ingredient in your baking & make pumpkin pie, cupcakes, muffins or cookies.

I’m entering Pumpkin Pie Jam into a few food challenges this month:

And linking to: Fiesta Fridays

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52 thoughts on “Pumpkin Pie Jam”

    • Hi Sandra, no water bath is needed. Canning in the US and jam making in the UK differ in that we don’t water bath jams or sugar syrups as they contain enough sugar to preserve without that extra step. The jam is also boiled to 104 C which is enough to preserve the jam without water bathing.

  • Thanks for this recipe Sarah, brilliant idea. I made the jam a couple of days ago (good mild pumpkinny taste) and the pie yesterday (with Guernsey cream, being a Guernsey girl), sprinkled with some nutmeg on the top. The pumpkin flavour is is really wonderful and I can vouch that the pie tastes great both hot and cold! Will definitely do again.

    • So pleased you like the jam and the pumpkin pie, it’s a pleasure to share the recipe. Guernsey cream is just the best and what a lovely idea to finish off the pie with some nutmeg. Thanks for popping by to report back.

  • This jam looks wonderful! I love all things pumpkin, and I’ve never seen a recipe for pumpkin jam. One question — I do quite a lot of canning, and I notice that this is not water bath processed. Will this be shelf stable without, or could I process this for about 15 minutes? I am hosting our annual pumpkin carving party this weekend and I hope to use the leftovers to make this jam!

    Thanks! Melanie

    • Thanks Melanie, the recipe came about when we had an enormous pumpkin and squash harvest one year and I wanted to try something different. I’ve noticed that recipes from the US use the water bath process in jam making, it’s something I haven’t come across here in the UK. The pumpkin pie jam will keep for up to a year in a cool place, one year I found a jar in my pantry that was 18 months old and it was fine. The high sugar content and boiling until setting point is reached makes the jam shelf stable.You could process the jam in the water bath if that’s your usual method, I’ve only used the water bath process for canning tomatoes but in theory it should be fine.
      A pumpkin carving party sounds fun, I bet you’ll have lots of pumpkin innards to use up, hope you have a wonderful time.
      Do let me know how you get on.

  • This is a genius idea! I almost want to make a pumpkin lantern just so I can make the jam – ha ha. I may have to buy one, but I think I’ll pass on the lantern.

    • Thanks Janice, I’m not making lanterns this year either. The recipe works well with any type of squash so you might not need to buy that pumpkin after all 🙂

    • Thanks Steph, yes it was made with squash as I was saving my pumpkin for Halloween. Squash makes a slightly denser jam than some Halloween pumpkin varieties such as Jack O Lantern but you get more or less the same results with the Cinderella variety. A pleasure to linkup with #CookBlogShare x

  • Oh I just adore the colour of this jam Sarah and of using up your leftover pumpkin to make it. And what a fabulously easy way to make a pumpkin pie – I just need one of your jars!

    • Thanks Choclette, it won’t be long before it’s pumpkin pie time & it’s much easier grabbing a jar of Pumpkin Pie Jam from the pantry to make one. I’ve had so many comments about my jars I reckon I ought to start selling them 🙂

  • Love your pumpkin jam recipe and especially that you used it in a pumpkin pie – great idea. I have one of those jars (I use to can a lot and now only applesauce and some jam). I think I got it from Sur la Table here in Michigan. How cute your pictures are using the jars!

    • Thanks for the kind compliment Judi, I couldn’t resist using the jars in my photos. I bought them here in France so it makes sense that you bought yours from Sur Le Table.

  • What a great idea, I love the fact that you can make pumpkin pie with it. I would be very happy if I found something like this in Christmas hamper we had been given 🙂 #FoodpornThursday

    • Thanks Lindy. We had too many pumpkins one year,I had made soups, risotto, curries & chutneys & I decided to trial some in a jam for a change. I’ve been making some almost every year since. It’s a pleasure to share with Fiesta Friday 🙂

    • Thanks Kaila, the jars are cute aren’t they? I bought them from our local farmer’s co-op here in France when they were on offer. Happy FF & have a great weekend too 🙂

  • LOVE, LOVE, LOVE this Sarah, it’s just the sort of preserve I LOVE to make, and the ingredients sound wonderful! THANKS for adding it to this month’s Tea Time Treats! Karen

    • Thanks Karen, that really means a lot, I’ve been overwhelmed with the response to my pumpkin pie jam. A pleasure to share with Teatime Treats x

    • Thanks Camilla, if you’re carving pumpkins this year it’s definitely worth saving some for making Pumpkin Pie Jam 🙂

    • Thanks Lauren, I was going to put covers on the jars but I thought the lids looked much prettier. A pleasure to link up with Fabulous Foodie Fridays 🙂

  • I think you’ve just convinced me to have a go at making jam.

    Our Pumpkins are huge this year and I’ve been looking for some different recipes other than cake and pie.

    We normally end up with a soup too, but I’ll let you know how I get on. Nice photos to complement yet another great post from the kitchen shed. Thanks for sharing.


      • Hello again! I hope you are well?

        I didn’t get to make this last year but I have managed to make it again this year. This year I bought a thermometer and it turned out a lot better than the “plate test”.

        Yet to make the pumpkin pie but with jam in plentiful, I’m sure it won’t be long. Once again, thanks for sharing.

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