I made pumpkin butter this weekend. My favorite recipe is an old one developed by Martha Stewart and I suspect you've seen it before. I made one small change to her recipe. It calls for 1/2 teaspoon ground cloves. I thought the cloves made last year's batch too bitter, so I cut the measure to 1/4 teaspoon cloves and added 1/4 teaspoon mace to keep the recipe in balance. It's a lovely recipe and, yes, you can used canned pumpkin.