Pumpkin Pie Jam

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 )

Filled preserve jars, spices and a cut open squash.


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.



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


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.

Pumpkin Pie Jam and ladle


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.


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.

Jam and butter with slices of fruit bread.


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.

Don’t let your pumpkin innards go to waste – try this beautiful 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.

Pumpkin Pie Jam

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.
5 from 37 votes
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Course: Sweet Treat
Cuisine: British
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 68 servings
Calories: 63kcal
Author: Sarah James


  • 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.


The recipe makes approximately enough to fill 4 x 350g jars. Serving size is based on one tablespoon ( approx 20 g )
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.
Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Pumpkin Pie Jam
Serving Size
20 g
Amount per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

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.
Jars filled with preserve and a squash.


  • 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.
Pumpkin Pie Jam ready to be labelled


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Images of squash preserve in jars with ladle and spices and a cut squash.

I’m entering this recipe into a few food challenges this month:

And linking to: Fiesta Fridays

98 thoughts on “Pumpkin Pie Jam”

    • Thanks Scarlet, if you like pumpkin pie you will love pumpkin pie jam. Do let me know how you get on.

    • You’re most welcome Maria. Jam is much easier to make than you think, I hope you do give it a try.

  • 5 stars
    I love all things pumpkin and I can say this is not something I have ever had. I am going to give this one a try this weekend.

    • That’s great news Jessie, if you love pumpkin then I’m sure you’ll Pumpkin Pie jam. Do let me know how you get on.

  • 5 stars
    I love pumpkin jam! It is so delicious and taste like fall in a jar! I’m so glad we haven’t carved pumpkins yet because I will be saving the leftovers for this jam recipe!

  • 5 stars
    I am pumpkin OBSESSED and love that I can now enjoy it all year round because of this recipe!

    • Glad to hear I’m not the only one who is pumpkin obsessed 🙂 Do let me know how you get on.

    • Thanks Angela, I love the colour the pumpkin brings to the jam, it delivers on flavour too.

    • Thanks Michelle, Pumpkin Pie jam makes a great gift especially with the recipe attached. It’s a firm favourite with our family and friends.

  • 5 stars
    I remember seeing this recipe last year on social media. I MUST make it this year with our pumpkin ‘guts’. It looks incredible.

    • Thanks Kate, glad you saw my recipe on social media. Enjoy your Halloween carving and do let me know how you get on.

  • 5 stars
    I have never ever tried pumpkin jam and I am so curious about the taste! Your suggestions on how to eat it have me drooling. Looks amazing!

    • Thanks Wanda, if you like pumpkin pie then you’re bound to enjoy trying Pumpkin Pie jam.

  • 5 stars
    This pumpkin pie jam sounds amazing! I have some canned pumpkin puree in the pantry that will be perfect for this!

    • Thanks Erika, canned pumpkin makes the process much quicker, just add the pumpkin pie spice and grated ginger to your puree and follow the recipe from step 4. I hope you enjoy our Pumpkin Pie jam as much as we do.

  • 5 stars
    We use this on absolutely everything! It’s such a hit and it never lasts very long !great recipe!

    • So pleased to hear you enjoyed my Pumpkin Pie Jam Kerri, a jar never lasts long in our house either.

  • Perfect project for the coming weekend! I have never had pumpkin pie jam before but love making jams in general.

  • 5 stars
    Such a great way to use leftover pumpkin – or just make as a gift! My mom loves pumpkin so this will be a great gift to bring her for Thanksgiving dinner.

    • 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.

  • Pingback: 57 Savory Pumpkin Recipes That Will Blow You Away - Pretty Rad Lists
  • 5 stars
    …I sell jams at a farmers market and this was a HUGE hit… thank you for posting it!!


  • 5 stars
    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 Midge, I’m always on the look out for new jams to try too, glad you like the idea.

  • 5 stars
    This looks fantastic and sounds delicious!
    Were you using a butternut squash for yours?

    Thanks for linking up with #CookBlogShare 🙂

    • 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 🙂

  • This looks lovely. Having managed to make raspberry jam this year, I will have to try this. I love your jam jars, they are fab

  • 5 stars
    I bet these go fast! And what a fabulous gift idea! Someday I will tempt myself enough to make some jam from scratch….for now I will just buy it at the store **pouts** thank you so much for linking up with us for #foodpornthursdays.

  • 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 🙂

  • 5 stars
    Your jars are so cute! I find the step by set pictures very helpful as well. This jam is something that I would use all the time. Happy FF, and I hope you have a fun-filled weekend! 🙂

    • 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.


    • That’s great Martin, happy jam making & I look forward to hearing how you get on. Always a pleasure to share 🙂

      • 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.

    • Thanks Lydia, I love to use spices in my jams and chutneys. Thanks for stopping by 🙂

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