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Jamie Oliver Pumpkin Pie

Jamie Oliver Pumpkin Pie - recipe card
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A velvety, warmly spiced pumpkin pie with a buttery, crisp shortcrust pastry, inspired by Jamie Oliver’s love of bold, fresh flavours. The filling is silky and perfectly set, with a balance of sweet pumpkin, aromatic cinnamon, ginger, and a hint of nutmeg. Perfect for autumn gatherings or a cosy weekend dessert.

Ingredients

Scale
  • For the pastry:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 cup cold unsalted butter, cubed
  • 3–4 tbsp ice-cold water
  • For the filling:
  • 2 cups pumpkin purée (canned or homemade)
  • 3/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • 2 large eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C) and position a rack in the lower third. Lightly grease a 9-inch pie dish with butter or nonstick spray.
  2. Make the pastry: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This keeps the crust flaky.
  3. Sprinkle 3 tablespoons of ice-cold water over the mixture and stir with a fork until it just comes together. If needed, add the remaining 1 tablespoon of water. Gather the dough into a ball, flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  4. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8 inch thick. Carefully transfer to the pie dish and press gently into the corners. Trim the edges to leave a 1-inch overhang, then fold under and crimp decoratively. Prick the bottom all over with a fork.
  5. Line the pastry with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes, until the crust is pale golden. Set aside while you make the filling. Reduce oven temperature to 350°F (175°C).
  6. In a large bowl, whisk together the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
  7. In a separate bowl, whisk the eggs, milk, and vanilla extract until well combined. Pour the wet ingredients into the pumpkin mixture and whisk gently until fully incorporated. Avoid over-whisking to prevent air bubbles.
  8. Pour the filling into the pre-baked crust and smooth the top with a spatula. Bake at 350°F (175°C) for 40-45 minutes, until the center is almost set but still slightly jiggly (it will set as it cools). If the crust browns too quickly, cover the edges with foil.
  9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. The filling will continue to set as it cools.
  10. Serve at room temperature or chilled. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Storage: Cover leftover pie tightly and refrigerate for up to 3 days. Freezing: The baked pie can be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator. Reheating: Enjoy cold or warm individual slices in a 300°F (150°C) oven for 10 minutes. Do not microwave, as it makes the crust soggy.

Nutrition

Keywords: pumpkin pie, Jamie Oliver pumpkin pie, easy pumpkin pie recipe, homemade pumpkin pie, spiced pumpkin pie, Thanksgiving dessert, fall baking, shortcrust pastry, pumpkin dessert, no bacon, non-alcoholic, autumn pie

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-pumpkin-pie/