I'm trying to make a pumpkin pie and I wanna use a jar of strawberry rhubarb jam in it. Suggestions?

Fold rhubarb into the whipping cream and serve only on his why ruin it for everyone else

I would go for a pumpkin cheesecake pie (the cream will buffer and help balance the pumpkin, strawberry & rhubarb flavors). You could either bake the jam into the pie, or make it a sauce & sub for the caramel sauce in this recipe. http://www.onceuponachef.com/2012/11/pumpkin-cheesecake-with-gingersnap-crust-and-caramel-sauce.html

Why? Don't do it!

I would spread jam on the crust before I put the pumpkin in, so it's a hidden layer - of course the disadvantage as opposed to DrB's way is, you're stuck with it whether you like it or not ...

That is an odd combination. But it will look pretty!. I'd make the pie, let it cool, and then melt the jam and use it as a glaze over the top. (It will look pretty and you can scrape the jam off if it doesn't taste good.)