Pumpkin pie recipes call for mashed pumpkin. According to The National Center for Home Food Preservation home canning is NOT recommended* for any mashed or pureed pumpkin or winter squash.
The only directions for canning pumpkin are for cubed pulp, like: Canned Pumpkins. For making pies, drain jars of canned pumpkin and strain or sieve cubes. Puree cubes in a food processor. The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months.
The French cook; we open tins.