Jamie Oliver: the perfect sweet pumpkin pie - recipe - okoko recipes (2024)

Jamie Oliver: the perfect sweet pumpkin pie - recipe - okoko recipes (1)
  • 12 people
  • 120 min
  • valuation8,1
  • Dessert
  • Frans
  • Vegetarian

Ingredients

  • for the dough base
  • 250g flour, plus some extra for dusting
  • 50 g icing sugar
  • 125 g good quality unsalted cold butter, cut into small cubes
  • 1 large egg, preferably free-range or organic, beaten
  • a dash of milk
  • olive oil, to grease the springform pan
  • for the filling
  • 1 pumpkin weighing 500 g, peeled, seeded and cut into 2 cm cubes
  • 500 ml whole milk
  • 200 g light brown, fine table sugar
  • 1 vanilla pod, split lengthwise, seeds scraped out
  • 2 large eggs, preferably free-range or organic

Prepare

You can make the dough by hand or in a food processor. From a height, sift the flour and icing sugar into a large mixing bowl. Work the butter into the dry mixture with your fingers until it has the consistency of coarse breadcrumbs. Add the egg and milk and knead the dough into a smooth ball. Do not knead for too long, otherwise the base will become elastic and tough instead of crumbly and crispy.

Dust some flour on the ball of dough and on a clean work surface, and press the ball into a thick, flat disk. Sprinkle some more flour on it, wrap the dough in a piece of kitchen foil and place it in the refrigerator for 30 minutes. Grease a 25 cm non-stick springform pan with oil. Dust a clean work surface and your rolling pin with flour, and roll out the dough to a thickness of about ½ cm. Wrap the dough around the rolling pin and unroll it over the springform pan. Also press the dough well into the edge. Cut off the overhanging edges and use the pieces to fill any holes. Poke holes in the dough with a fork, place a piece of kitchen foil on top and place the base in the freezer for 30 minutes. Heat the oven to 180°C (gas mark 4).

In the meantime, place the pumpkin, milk, sugar and vanilla (stick and seeds) in a small deep pan and place over medium heat. Keep stirring constantly so that it doesn't burn and turn the heat down as soon as the mixture boils. Let it simmer gently for 15 minutes, stirring regularly, then place the lid on the pan at an angle and let it simmer for another 15 minutes until the pumpkin pieces are soft and done. Remove the pan from the heat, fish out the vanilla pod and very carefully chop the mixture with a hand blender until it is smooth and velvety. Let the filling cool and place the lid on the pan to prevent a skin from forming on it.

While the pumpkin mixture is cooling, place a piece of baking paper in the dough base and press it well into the edge. Fill the base with uncooked rice and blind bake it in the hot oven for 10 minutes. Remove the rice and the piece of baking paper (save for next time) and place the tin back in the oven for another 10 minutes until the dough is firm and almost cake-like. Allow the base to cool completely and reduce the oven temperature to 160°C (gas mark 3).

Beat the 2 eggs, add them to the pumpkin mixture and mix everything well again. Pour the mixture into the pastry base and place the pie in the oven for about 30 minutes, or until the surface has set but the filling inside is still a bit lumpy. Let the cake cool and serve with a dash of cream or a spoonful of crème fraîche. Enjoy your meal!

Additional required

Kitchen foil, springform pan (Ø 25 cm), rolling pin, hand blender, baking paper

Remark

'I came across this beautiful dessert, or at least some element of it, in a fantastic little restaurant called Lou Bourdie in the village of Bach. Monique, the nicest owner of the business, had prepared a large plate of delicious pumpkin dessert, which she served in small, square pieces to her guests. The slow-cooked, sweet pumpkin mixture had something of a rustic crème caramel, and was so delicious that I couldn't resist making my own version. I use a pastry base because I really love the contrast between the crumbly dough and the velvety soft filling. Enjoy!' -Jamie Oliver

Cookbook

The recipe 'Jamie Oliver: the perfect sweet pumpkin pie' comes from the cookbook...

Jamie's travels Jamie Oliver

'Jamie's Travels' is Jamie's personal discovery of fantastic recipes from six different countries. It is an exciting cookbook full of adventure, with...read more

© Kosmos Uitgevers. Image: David Loftus

Appreciate this recipe(14 votes)

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Comments on this recipe

  • LeonieThis cake is really delicious! A refined sweet and creamy taste and a soft structure. In my case, the only thing that didn't turn out as crispy was because I didn't have enough rice to blind bake.

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  • liesbethHad a lot of success with it, what a delicious cake. Just a little work but then you have something. I also cut it into pieces with some crème fraiche on top.

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  • MellanieWhat kind of pumpkin should you use for this?

    • CarolaJust an orange pumpkin, currently available at Albert Heijn!

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  • MauriceI'm going to make that on Saturday too

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  • apple treeDelicious.

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  • AngelIt took longer than described. Cooling down takes a while. I also had to leave the cake in the oven longer before it was firm on top. After the savory pies and soups with pumpkin, this pumpkin pie is a tasty variation. The sour cream finishes it off. "Delicious" was the response from tasters.

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  • MyrtheMy top is not setting, my cake has been in the oven for 40 minutes, does anyone have any tips?

    • FransI would add an extra egg and a little less milk.

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  • IrisThis cake is more than amazing, enjoy! I also added walnuts and cranberries. When the cake came out of the oven, it was drizzled with cinnamon liqueur.

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  • MariekeWhen will you crochet the shape of the cake? When it comes out of the oven or when it has cooled?

    • marionNo idea, I'm curious too.

    • MarjanI scoop it straight out of the cake pan when I give it to people.

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  • MarjanVery tasty cake, we put chocolate chips on it; Semi-skimmed milk also works perfectly instead of whole milk. I left it in the oven for 40 minutes, otherwise the top layer would not be firm enough.

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  • C.C.I made these with carrots instead of pumpkin. Comes out delicious!

    • DanielleThen sweet potato would also be an option ;-)

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  • JoanneIf you use a pumpkin of 500 grams including peel and seeds, that is what remains after removing the peel and seeds. Or 500 g pumpkin meat?

    • OdetteRead carefully Joanne... (table of contents).

    • JoanneThen my first suggestion, I just wanted to be sure. It actually saves quite a few grams differently.

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  • AnneI have a 23 cm springform pan, is it necessary to adjust anything? And what / how?

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  • DineI thought it was a delicious cake, which I will definitely make again. Delicious with sour cream. Preferable to whipped cream. It took me longer to make than stated. You can also prepare the ingredients earlier and bake the cake half a day later, I think.

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  • SkyUnfortunately, after 40 minutes it is still not firm at the top. It could well be my oven.

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  • LotteHere too, the top did not become hard after 40 minutes instead of 30. I used 2 normal eggs, while large eggs are recommended. Tip: 3 normal eggs!

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  • VeraGreat cake! I make it with coconut milk and buckwheat flour. I also use much less sugar and that is also going great. It's wonderful when a cake like this turns out right away. That motivates!

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  • BrigitteShould you use 500 grams of pumpkin flesh or a 500 gram pumpkin and then leave out the skin and seeds, so about 250 grams of pumpkin?

    • CharlotteI have the same question... Is it 500 grams of pumpkin meat or 1 pumpkin and therefore 250 grams of pumpkin meat?

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  • NaomiThis recipe is incorrect. You're more likely to get a bowl of soup that you take out of the oven with that much milk.

    • JokeAt sometime! My filling doesn't solidify either. Even with more pumpkin than recommended. I also had this with another recipe where the pumpkin has to boil/simmer in milk. Other recipes where pumpkin is cooked loose or put in the oven and milk added later have been successful. Good luck!

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  • AmandaUnfortunately, dirty would be an understatement, having spent 3 hours in the kitchen for something of which no one dared to take a third bite, because yes... maybe it got a bit better after the second bite, but the answer was obvious. Too bad, and while everyone normally loves pumpkin...

    • JelleThere is nothing wrong with the recipe. Do you think the failure could be your fault?

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  • SaskiaWhat is meant by kitchen foil? Aluminum or plastic?

    • editorial okoko recipesPlastic kitchen foil.

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  • MarianneDelicious cake! Everyone was very enthusiastic! I used 500g pumpkin flesh (no seeds/skin) and 3 eggs. The thickening of the mixture and therefore also the solidification of the mixture depends on the amount of pumpkin. Pumpkin helps thicken in soup, for example, just like zucchini and potatoes. My mixture already had a nice thickness due to the pumpkin (runny pudding), but because of the various comments I still used 3 eggs and obtained a beautifully lumpy cake after baking. The flavors are also great, nice sweet pumpkin flavor, mmmhhh delicious! It seems like a lot of work to make, but you can prepare the dough the day before and cut the pumpkin in advance, then all that remains is to make the mixture on the day itself... and if you have children like me, they will be happy to help with the preparation. empty and cut the pumpkin.

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  • IlseLeave in the oven for twice as long until the top was firm and the inside was like a flan. I also used 3 normal eggs. Tip: leave in the oven until it feels good. Depends from oven to oven.

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  • AnnaHow long does the cake last? Is it also nice and cold and warm?

    • IlseWe kept the cake for another 3 days, so it was still as tasty as on day 1.

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  • MoniqueTasty and not difficult.

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  • ReligiousTasteless event. Not worth repeating for me.

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  • RoosShouldn't there be some pumpkin spice in it or something? It doesn't taste like anything without it, does it?

    • KathyI always add pumpkin spice herbs and some cinnamon.

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Jamie Oliver: the perfect sweet pumpkin pie - recipe - okoko recipes (2024)

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