This post may contain affiliate links, see my disclosure policy.
I love pumpkin pie. I think it’s better with fresh pumpkins.
You have to 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 not an extra ordinary amount of work you need to can pie pumpkins, just more time. This does take over an hour to process in the pressure canner.
I recommend not starting this late at night due to the long canning time (65-75 minutes), unless you are a night owl or don’t like to sleep.
- Pressure Canner
- Canning Utensils (like these)
- Canning Jars
- Canning Lids & Seals
- Ice Cream Scoop (I use the Tupperware ice cream scoop)
- Cutting board
- Pie Pumpkins
- Hot water
- 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 mit 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.
- Use the ice cream scoop and get the pumpkin out of the skin in about 1 inch chunks. Place it into the jar, leaveing 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 lid and ring on the jar and tighten slightly.
- Place the jars in the canner with hot water and make sure the jars are covered a couple inches and put the lid on.
- Bring up to 10 pounds pressure and can for 65 minutes for pints and 75 minutes for quarts.
- 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.