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Can Pie Pumpkin
I love making and eating pumpkin pie. I think it tastes better when you make it with fresh pumpkins.
If you can pumpkins, you use small pie pumpkins, not just any old pumpkin.
If you buy a pie pumpkin, save the seeds to plant next year or buy pie pumpkin seeds to plant.
There is a longer processing time in the pressure canner, but it is so worth the effort. Making pumpkin everything I think tastes better with fresh pumpkin versus store bought.
I recommend starting to can pie pumpkins earlier in your day. The canning time per batch is 65-75 minutes in a pressure canner and you have to allow them to release naturally.
more great recipes for canning your own food!
What you need
Canning bands & seals
Ice Cream Scoop
Boil the lids to sterilize (until the water boils).
Cut the pumpkins in half with a knife.
Take the ice cream scoop and scoop out the seeds and stringy stuff.
Once cleaned out, place 1/2 of the pumpkin in the microwave for 10-15 minutes (you’ll want the pumpkin to get squishy, but not liquid. The skin color of the pumpkin gets darker.
Take a oven mitt and remove the pumpkin from the microwave. If you don’t you’ll scream that the pumpkin is hot and hurt your hands.
Take the knife and score the pumpkin, like you would to get an avocado out of the skin.
Allow this to cool slightly, it’s pretty hot.
You could also bake the pumpkin instead of microwave.
Use the ice cream scoop and get the pumpkin out of the skin in about 1 inch chunks. Place it into the jar, leaving 1 inch head space.
If you are screaming hot hot hot, you didn’t let this cool long enough, try again.
Fill the jar with hot water, leaving 1 inch head space.
Clean the top of the jar and place the seal and band on the jar and tighten.
Place the jars in the canner with hot water and make sure the jars are covered a couple inches of water and put the pressure cooker lid on.
Bring the pressure cooker up to 10 pounds pressure and process for 65 minutes for pints and 75 minutes for quarts.
Once they have cooked for the proper amount of time, turn off the pressure cooker.
Allow the pressure to come down on it’s own after the time has passed (or the water will escape from the jars).
Remove the jars and place on the counter to cool with the jar carrier.
Remember, they are hot!
Allow to cool before placing the date and what is in the jar with a sharpie marker.
Joyce Thomas says
Can I put the spices in the pumpkin
Before I can the pumpkin
No spices go in. It can alter the canned pumpkin acidity and the spices could turn.
Carol Moore says
I have a recipe I got years ago for pumpkin pie in a jar. It has sugar and all the spices in it. I have used it several years. You can pts. for 1 hour and qtrs.. for 80 minutes at 10 lbs. pressure, All you have to do is add eggs and evaporated milk. Do you think this recipe is still safe or not?
I’ve not found in current canning practices that you can can a pie in a jar.
Pumpkin needs to be canned in cubes.
You can read more here at the National Center for Home Food Preservation: https://nchfp.uga.edu/tips/fall/pumpkins.html and Michigan State University also shared details on this. https://www.canr.msu.edu/news/preserving_pumpkin_safely
Rachel Quebedeaux says
I know this is an old post, but can you tell me what size jars you used and how many are needed to equal a can of pumpkin puree?
Hi Rachel, I used pint jars. Because you have to leave the pumpkin pie in chunks and there is dead space, you need 2 pint jars to make a regular pumpkin pie.
Happy canning/pie making1
How and huh water bath canning and 10lbs of pressure???
You use a pressure canner and bring it up to 10 pounds pressure.
Christy Garrett @ Uplifting Families says
This sounds like a great idea especially if you want to enjoy fresh pumpkin year round.