Jamie Oliver Pumpkin Pie Recipe

Jamie Oliver’s pumpkin pie is a warm and comforting dessert, perfect for the autumn season or holiday celebrations like Thanksgiving. With a rich, spiced pumpkin filling encased in a buttery pastry crust, this pumpkin pie is a crowd-pleaser that’s surprisingly easy to make. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.

Why This Recipe Is a Must-Try

1. Classic Dessert: Pumpkin pie is a traditional dessert, especially around Thanksgiving, and Jamie Oliver’s version is simple yet flavorful.
2. Warm Spices: The combination of cinnamon, nutmeg, and ginger gives this pie its signature warm and spiced flavor.
3. Creamy Filling: The pumpkin filling is smooth, creamy, and perfectly balanced with sweetness and spice.
4. Buttery Pastry Crust: The buttery, flaky crust complements the creamy pumpkin filling, making every bite delicious.
5. Perfect for Holidays: This pie is ideal for serving at gatherings, from Thanksgiving to Christmas, or whenever you want a cozy, seasonal dessert.

What is Pumpkin Pie?

Jamie Oliver Pumpkin pie is a traditional American dessert made with a pumpkin-based custard filling, typically flavored with warm spices like cinnamon, nutmeg, and ginger. The filling is baked in a pastry crust until set and is often served chilled or at room temperature with whipped cream or ice cream.

Other Jamie Oliver Recipes

• Jamie Oliver Veg Cottage Pie

Jamie Oliver Pumpkin Pie Ingredients

For the Pastry Crust:

• 250g plain flour
• 125g unsalted butter, chilled and cubed
• 50g icing sugar
• 1 large egg yolk
• 2-3 tablespoons cold water

For the Pumpkin Filling:

• 425g pumpkin purée (canned or homemade)
• 150g brown sugar
• 2 large eggs
• 200ml double cream
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves (optional)
• 1 teaspoon vanilla extract
• A pinch of salt

Step-by-Step Instructions to Prepare Jamie Oliver Pumpkin Pie

1. Prepare the Pastry Crust

• In a large mixing bowl, sift the flour and icing sugar together. Add the chilled, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
• Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Knead the dough lightly, shape it into a disk, wrap it in cling film, and refrigerate for 30 minutes.

2. Roll Out the Pastry

• Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to fit a 23cm (9-inch) pie tin. Carefully transfer the dough to the tin, pressing it into the edges, and trim off any excess. Prick the base with a fork.
• Line the pastry with baking paper and fill it with baking beans or rice. Bake the crust for 15 minutes, then remove the baking paper and beans and bake for another 5-7 minutes until lightly golden. Set aside to cool.

3. Prepare the Pumpkin Filling

• In a large mixing bowl, whisk together the pumpkin purée, brown sugar, eggs, and double cream until smooth. Stir in the cinnamon, nutmeg, ginger, cloves (if using), vanilla extract, and a pinch of salt.

4. Assemble and Bake the Pie

• Pour the pumpkin filling into the pre-baked pastry crust, smoothing the top with a spatula. Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set but still slightly wobbly in the center.
• Once baked, remove the pie from the oven and let it cool completely before serving.

5. Serve

• Slice the pie and serve with whipped cream or vanilla ice cream for an extra indulgent dessert.

What to Serve with Jamie Oliver Pumpkin Pie

1. Whipped Cream: A generous dollop of whipped cream adds a light, creamy contrast to the spiced pumpkin filling.
2. Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a cool, creamy pairing.
3. Caramel Sauce: Drizzle a little caramel sauce over the pie for an added touch of sweetness.
4. Candied Pecans: Sprinkle candied pecans on top for a crunchy texture and nutty flavor.

Expert Tips for Mastering Jamie Oliver Pumpkin Pie

1. Use Cold Butter: Keep the butter cold while making the pastry for a flaky and crisp crust.
2. Homemade Pumpkin Purée: If you prefer, you can make your own pumpkin purée by roasting pumpkin and blending it until smooth.
3. Prevent a Soggy Bottom: Pre-baking (blind baking) the crust ensures that it stays crisp and doesn’t become soggy once the filling is added.
4. Spice Mix: Adjust the spices to your taste, or use a pre-made pumpkin spice mix for convenience.
5. Let It Cool: Allow the pie to cool completely before slicing to ensure the filling sets properly.

Variations of Jamie Oliver Pumpkin Pie

1. Maple Pumpkin Pie: Add a tablespoon of maple syrup to the filling for a hint of maple flavor.
2. Vegan Pumpkin Pie: Use a plant-based cream and a vegan pastry for a dairy-free version.
3. Spiced Pumpkin Pie: Add extra spices like cardamom or allspice for a more intense spiced flavor.
4. Nut Crust: Replace the pastry crust with a nut-based crust made from crushed pecans or almonds for a gluten-free option.
5. Chocolate Pumpkin Pie: Add a layer of melted dark chocolate between the crust and filling for a rich chocolate twist.

How to Store Leftover Jamie Oliver Pumpkin Pie?

• Refrigerate: Store leftover pumpkin pie in the fridge for up to 3 days. Cover it with cling film or foil to prevent it from drying out.
• Freeze for Later: Pumpkin pie can be frozen for up to 2 months. Wrap the cooled pie tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.

How to Reheat Jamie Oliver Pumpkin Pie?

1. Oven Reheat: Reheat slices of pumpkin pie in the oven at 160°C (320°F) for 10-15 minutes until warmed through.
2. Microwave Option: For a quicker option, reheat individual slices in the microwave for 30-45 seconds, though this may slightly soften the crust.
3. Serve Cold: Pumpkin pie can also be enjoyed cold straight from the fridge, making it a convenient dessert to prepare in advance.

Nutrition Value (per serving)

• Calories: 320
• Protein: 5g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 3g
• Sugar: 22g

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can use fresh pumpkin instead of canned. To make your own pumpkin purée, roast the pumpkin until tender, then blend or mash it until smooth. Be sure to drain any excess liquid before using it in the pie to avoid a watery filling.

How do I prevent my pumpkin pie crust from getting soggy?

Pre-baking (blind baking) the crust before adding the filling helps prevent a soggy bottom. Line the crust with parchment paper, fill it with baking beans or rice, and bake for about 15 minutes. This keeps the crust crisp even after adding the pumpkin filling.

How long should pumpkin pie cool before serving?

Pumpkin pie should cool for at least 2 hours at room temperature to allow the filling to set properly. For best results, chill the pie in the fridge for a few hours before serving.

Can pumpkin pie be made ahead of time?

Yes, pumpkin pie can be made up to 2 days in advance. Store it in the refrigerator, covered with plastic wrap or foil, and serve when ready. This makes it a convenient dessert to prepare ahead of time for gatherings or holidays.

Final Words

Jamie Oliver’s pumpkin pie is a must-make dessert for autumn and holiday celebrations. With its perfectly spiced, creamy filling and buttery, flaky crust, it’s the ultimate comfort food. Whether you’re hosting a Thanksgiving feast or simply craving a seasonal treat, this pumpkin pie is easy to make and guaranteed to impress your guests.

More Jamie Oliver Recipes

• Jamie Oliver Chocolate Caramel Brownies

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