Whizz up your leftover Halloween Pumpkin 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 and make pumpkin pie, cupcakes, muffins or cookies.
I used to make Pumpkin Pie Jam for our local Christmas Fayre when we lived in France and ever since a jar usually finds its way into our Christmas hampers. Isn’t it a beautiful colour ? I gave a pumpkin pie recipe with each jar of jam and it sold out before anything else. ( Pumpkin Pie recipe is below the main jam recipe )
What does Pumpkin Pie Jam taste like ?
If you’re a pumpkin fan, you will love this jam. Delicious Pumpkin Pie Jam delivers on its name and it tastes like eating a spoonful of pumpkin pie. Pumpkin Pie Spice is used to flavour the pumpkin. I’ve added a cinnamon stick for extra sweetness and fresh ginger for a gentle heat.
What do I need to make Pumpkin Jam ?
Pumpkin Pie Jam is a great recipe for using your leftover Halloween Jack O’ Lantern Pumpkin. I wouldn’t use a pumpkin that has had a burning candle in it as it will affect the taste of the pumpkin. I don’t know about you but these days there are plenty of great ways to light your Pumpkin and they’re much safer too. Flameless candle tealights are really pretty and I love using Christmas lights.
However, any pumpkin or squash can be used in this recipe giving you a variety of levels of sweetness and flavour. Squash gives a thicker consistency to the jam and a brighter colour.
Pumpkin Pie Spice, cinnamon and ginger. If you can’t get hold of Pumpkin Pie Spice you could substitute Mixed Spice.
Jam sugar and lemon juice.
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
How to sterilise jars
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.
Alternatively, wash jars in the dishwasher on a hot cycle.
How to make Spiced Pumpkin Jam
Pumpkin Pie Jam is easy to make. Simply cook your pumpkin or squash with spices. Whizz up with an immersion blender and add the sugar and lemon juice. Make sure the sugar has dissolved and bring to a rolling boil for 5 to 10 minutes at the most. Et voila, Pumpkin Pie Jam.
Can I make Pumpkin Pie Jam with canned puree ?
Yes you can, just add the Pumpkin Pie Spice and grated ginger to the pumpkin puree and follow the recipe from Step 4 . Canned Pumpkin Puree is darker than fresh pumpkin so your jam will be darker in colour.
How long does it keep ?
Pumpkin Pie Jam will last up to 12 months stored in a cool, dark place. Once opened store in the fridge and use within 2 months.
How to use Pumpkin Jam
- Pumpkin Pie Jam makes the most delicious Pumpkin Pie. It’s so easy, all you need to do is add eggs and cream and pour into a pastry case and bake.
- You don’t have to limit Pumpkin Pie Jam to a pie as it also goes well with a good mature cheddar or a cold meat platter.
- I love it on toast, crumpets 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 !
- You can also use it to sweeten sauces or as a glaze on chicken breasts or drumsticks before cooking.
What other recipes can leftover Halloween pumpkins be used in ?
Why not try making Spicy Pumpkin & Cranberry Chutney? Make it now & it will be nicely matured in 6 weeks, just in time to serve with cheese and cold meats over Christmas.
Or a delicious warming Roasted Squash & Apple Soup for those chilly days
Fancy making bread, you’ll love my Pumpkin & Cranberry Bread .
Pumpkin Pie Jam
- 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
- 1 kg pumpkin or squash – peeled flesh chopped into small pieces 2.2 lb
- 275 ml water 10 fluid oz
- 1 small stick cinnamon
- 2 tsp fresh ginger grated
- 1 tsp Pumpkin Pie Spice or Mixed Spice
- 8 tbsp lemon juice
- 1 kg jam sugar 2.2 lb
- Place the chopped pumpkin or squash into a large preserving pan. Add water, grated ginger and spices and bring to the boil.
- 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 and use a stick blender to puree the cooked pumpkin until smooth.
- Keep the pureed pumpkin on a low heat, add the jam sugar and stir 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. Setting point is reached when the jam thermometer reaches 104℃ or 220F.
- Alternatively, use the wrinkle test: Remove your pan from the heat and test for setting point by dropping 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.
- Seal the jars as quickly as possible and 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
- 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 for later
I’m entering this recipe into a few food challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Camilla.
- The No Waste Food Challenge created by Elizabeth’s Kitchen Diary hosted this month by Kate at Veggie Desserts.
- The Teatime Treats Challenge hosted by Karen over at Lavender & Lovage and Janie at The Hedgecombers, hosted this month by Karen.
- The Extra Veg Challenge created by Michelle from Utterly Scrummy & Helen from Fuss Free Flavours & hosted this month by Kate at Veggie Desserts.
And linking to: Fiesta Fridays