Jamie Oliver’s pumpkin pie is more than your typical Thanksgiving dessert. He brings a rustic, spiced twist that feels both cozy and fresh. It’s rich with seasonal flavors. think cinnamon, nutmeg, ginger. but not overly sweet. The filling is smooth, custardy and has a gentle warmth that lingers. The crust? Buttery, flaky and just the right kind of tender.
What makes it stand out? Jamie’s recipe often leans into wholesome ingredients and a touch of British flair. He uses fresh roasted pumpkin (not canned), quality spices and sometimes even a splash of orange zest or maple syrup for brightness. It’s comforting but not heavy. Classic, yet never boring.
Jamie Oliver Pumpkin Pie Recipe
Ingredients Needed
Here’s what you’ll need for the real-deal Jamie Oliver pumpkin pie.
For The Pastry
- 250g plain flour (plus extra for dusting)
- 125g cold unsalted butter (cut into cubes)
- A pinch of sea salt
- 2-3 tablespoons cold water
For The Filling
- About 750g pumpkin or squash (peeled, deseeded and chopped)
- 150g soft brown sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- A pinch of ground cloves or nutmeg
- 275ml evaporated milk (or double cream for richness)
- Zest of 1 orange (optional but adds a bright kick)
Extras (optional But Fun)
- A dash of maple syrup
- Crushed pecans for garnish
- Whipped cream or crème fraîche to serve
Equipment Needed
Nothing too fancy here but a few basics will make the job easier.
- 23cm (9-inch) tart tin or pie dish
- Rolling pin
- Food processor (for the pastry. though you can do it by hand)
- Baking parchment
- Baking beans or dried rice (for blind baking)
- Saucepan
- Sieve or strainer
- Mixing bowls
- Whisk
- Oven
How To Make Jamie Oliver’s Pumpkin Pie
Let’s break this down step by step. This is where it all comes to life.
1. Prep the pumpkin
First, roast the pumpkin. Pop it in a 180°C (350°F) oven for about 45 minutes until soft and slightly caramelized. You want the edges to look golden. Let it cool, then blitz it in a food processor or mash it until smooth.
2. Make the pastry
In a bowl (or food processor), mix the flour and salt. Add the cold butter and pulse or rub it in with your fingers until it looks like breadcrumbs. Add a bit of cold water and gently bring it together into a dough. don’t overwork it. Wrap it in clingfilm and chill for at least 30 minutes.
3. Blind bake the crust
Roll out the chilled pastry on a floured surface and lay it into your tart tin. Trim the edges neatly. Line it with baking paper, fill with baking beans and bake for 15 minutes. Remove the beans and paper, then bake for another 5 minutes to crisp up the bottom.
4. Make the filling
In a bowl, mix your pumpkin purée with the sugar, spices and orange zest. Add the eggs, whisking until smooth, then stir in the evaporated milk (or cream). You want a silky texture.
5. Bake the pie
Pour the filling into the pastry case. Bake for 45-50 minutes at 180°C (350°F). The filling should be just set, with a slight wobble in the center. Let it cool before slicing. this helps the filling firm up.
6. Serve
Top with whipped cream, a drizzle of maple syrup or a few crushed nuts. It’s just as good warm or chilled.
What I Learnt
Here’s where things got interesting.
First-fresh pumpkin is a game changer. It has a mellow, earthy sweetness that canned just can’t match. Roasting it adds a depth you can taste in every bite.
Second-the pastry isn’t just a vehicle. When done right, it adds its own buttery, flaky charm. I used to rush through this step but taking the time to chill the dough and blind bake it made all the difference.
Third-spices are everything. Jamie doesn’t overload the pie with sugar. Instead, he lets cinnamon, ginger and clove do the talking. It’s balanced. Not cloying. More grown-up, in the best way.
And lastly, orange zest. It sounds odd but wow. It brightens everything and makes the pie feel lighter, fresher. I never thought pumpkin pie could feel… zesty.
Recipe Tweaks For Jamie Oliver’s Pumpkin Pie
Jamie’s pumpkin pie is a solid classic-rich, earthy pumpkin purée with warm spices tucked into a flaky pastry shell. But let’s have some fun with it. If you’re up for experimenting, here are some thoughtful twists that won’t mess with the soul of the dish but will definitely turn heads at the table.
1. Swap the Sweetener:
Jamie often goes with golden caster sugar. It’s light, lovely and plays well with spices. But if you want a deeper, almost caramel vibe, try muscovado sugar or maple syrup. It adds a rustic edge that works beautifully with pumpkin.
2. Boost the Spice Game:
The usual suspects-cinnamon, nutmeg, ginger-are all there. But if you want to take it up a notch, add a pinch of cardamom or a crack of black pepper. Yep, black pepper. Just a hint wakes everything up.
3. Roasted Pumpkin Over Canned:
Jamie’s version uses fresh roasted squash (he even says butternut can sub in) but many folks still reach for canned. If you’ve got the time, roast your own pumpkin or squash. It adds depth and a roasted nuttiness that canned can’t match.
4. Creamy Upgrade:
Instead of double cream which is already rich, try mixing it with mascarpone or cream cheese for a bit of tang. It thickens the filling and makes it almost cheesecake-adjacent. Unreal.
5. Crust Reinvention:
Jamie’s sweet pastry is lovely but here’s an idea: try a gingernut biscuit base instead of pastry. Crush them, mix with melted butter, press into the tin, bake for 10 minutes. It’s crunchy, spicy and ridiculously easy.
Storage Tips For Leftovers
So, you’ve made the pie. Everyone’s stuffed. But somehow there’s still a couple slices left. Here’s how to treat them right:
1. Fridge First:
Wrap the pie slices in cling film or foil and pop them into an airtight container. Into the fridge they go. They’ll stay good for 3-4 days, maybe 5 if you’re lucky.
2. Freezing Friendly:
Pumpkin pie actually freezes like a dream. Wrap individual slices in plastic wrap, then foil. Or stick the whole pie (if you’re planning ahead) in the freezer. Label it and you’re set for about two months. To serve, let it thaw in the fridge overnight. Don’t microwave unless you want a soggy crust.
3. Reheating Without Ruining It:
Low and slow is your friend here. Reheat in a 150°C (300°F) oven for about 15 minutes. Cover it loosely with foil if you don’t want the top to brown further. It warms up nicely without losing its silky texture.
What To Eat With Jamie Oliver’s Pumpkin Pie?
Now let’s talk pairings. because pumpkin pie doesn’t need to stand alone. It shines even brighter with the right sidekick.
1. Whipped Cream (But Make It Special):
Sure, regular whipped cream works. But add a splash of vanilla, a dusting of cinnamon or even a bit of orange zest to take it to the next level. For grown-up vibes, stir in a spoonful of bourbon or dark rum.
2. Ice Cream:
Vanilla bean is classic. But if you can get your hands on cinnamon, maple or even brown butter ice cream? That’s where the magic happens.
3. Salted Caramel Sauce:
A little drizzle goes a long way. That buttery, salty contrast against the sweet pumpkin filling? It’s a total flavor bomb.
4. Cheese Plate Follow-Up:
If you’re serving this at a dinner party, end the meal with pumpkin pie, then follow with a small cheese course. Something sharp like aged cheddar or blue cheese balances all that sweet richness.
5. Drinks Matter:
Pumpkin pie and drinks are a match made in autumn heaven. Think spiced chai, dessert wine or a cup of strong black coffee. If you’re leaning boozy, go for Irish coffee or a glass of tawny port.
FAQs
What Makes Jamie Oliver’s Pumpkin Pie Unique?
Jamie uses fresh pumpkin, cinnamon, nutmeg, and a hint of ginger, making the flavor richer and more aromatic than traditional recipes.
Can I Make Jamie Oliver’s Pumpkin Pie Ahead Of Time?
Yes! You can make the pie a day or two in advance and store it in the fridge. Just make sure to let it cool completely before storing.
What Should I Serve With Jamie Oliver’s Pumpkin Pie?
It pairs perfectly with whipped cream or a scoop of vanilla ice cream. You can even drizzle a bit of maple syrup for extra sweetness!
