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Nope, still needs to be frozen, not canned. I got this info from National Center for Home Food Preservation.
Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision. The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, "Caution: Do not mash or puree." More information can be found here: www.uga.edu/nchfp/publica...utter.html

Pumpkin Preserves
Gelled preserves rely on the natural acidity present in most fruits for safe food preservation. Most fruits have natural acids so resulting jams or jellies can be safely canned in a boiling water bath process. Pumpkin, however, is a low acid vegetable and cannot be safely canned in the boiling water bath process. The USDA and Cooperative Extension System currently do not have any tested recipes for safely canning pumpkin preserves (jams, jellies, conserves, or pumpkin butter). Recipes making these pumpkin products must be stored in the refrigerator or freezer and treated the same as fresh pumpkin. Refer to www.homefoodpreservation....utter.html for more information.

Think Safety
Think safety when planning to preserve pumpkins. Pumpkin is a low acid vegetable and requires special attention to preparation and processing. While pumpkin butters and pumpkin preserves are popular, they cannot be safely canned for room temperature storage.