Jamie Oliver’s pumpkin pie crowned ‘best’ cooking fans have ‘ever’ tried

Pumpkin pie is synonymous with autumn thanks to its warm spices, crumbly base, and creamy textures of pumpkin pie, but it is also the ultimate winter-warmer.

Jamie Oliver recently shared his unique twist on the recipe after serving it with a caramelised praline topping, for extra extra flavour.

“We’re going to make the most delicious pumpkin pie. I cannot wait to share this recipe with you,” the cook declared in a clip posted to YouTube. “It’s the perfect time of the year, autumn, winter, Christmas time.”

The recipe made famous in America and Canada, is exceptional when the flesh of a real pumpkin is used – as opposed to filling from a tin.

One commentator who followed the recipe confirmed this. They wrote: “Hands down, one of the best pumpkin pies EVER. I’m Canadian and […] always used the tins but NOT this time.”


  • One large squash, such as butternut, Crown Prince, onion or pumpkin.
  • 300 grams of plain flour
  • 50 grams of icing sugar
  • One orange
  • 150 grams of unsalted butter
  • Four large free-range eggs
  • 175 grams of golden caster sugar
  • Three teaspoons of vanilla bean paste
  • 100 ml double cream
  • ¾ of a teaspoon ground cinnamon
  • ½ a teaspoon ground ginger
  • ¼ of a teaspoon ground allspice
  • One whole nutmeg
  • Four tablespoons of maple syrup
  • 150 grams pecans
  • 200ml double cream to serve
  • ½ x 200 gram jar of cranberry sauce, to serve.

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For the pastry: 

  1. Mix the flour and icing sugar in a large bowl. Finely grate in the orange zest. Chop the butter into cubes and rub in with your fingertips until the mixture resembles breadcrumbs.
  2. Beat and stir in one egg, then gently scrunch the dough into a ball – be careful not to overwork it. Wrap and let rest in the freezer of the fridge for 30 minutes.
  3. Slice the pastry lengthways into pieces just under one cm thick, then distribute around the sides and base of a 26cm loose-bottomed tart tin, use your fingertips to press them together really well and create one piece of pastry, letting it bulge above the brow of the tin (don’t worry if it’s not perfect, try to create an even layer). Put it in the freezer to chill while you prepare the filling.
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For the filling:

  1. Once the pumpkin – or squash – has cooled down, carefully slice lengthways down the middle. Scoop out the seeds then weigh out 400 to 450 grams of flesh.
  2. Add the flesh to a food processor and whiz with the egg yolks (putting whites aside for later), sugar, vanilla bean paste, double cream, spices, and a pink of nutmeg and salt.
  3. In a clean bowl, whisk the reserved egg white with a pink of salt until stiff glossy peaks form. Fold the pumpkin mixture into the egg whites and pour into the pie crust.
  4. Bake at the bottom of the oven for 45 minutes, or until the filling is set and the stop slightly cracked. Transfer to a wire rack and leave to cool completely.

For the praline: 

  1. Line a small baking tray or place it with greaseproof paper. Place the maple syrup in a non-stick frying pan on medium heat and bring to a boil. Add the pecans and cook for one minute when nicely coated and golden, carefully pour onto the greaseproof paper and leave to set.
  2. Place the cranberry sauce in a bowl, then squeeze and stir in half the orange juice to loosen. In a separate bowl, whip the double cream until soft peaks form, then fold through the cranberry sauce mixture.
  3. Slice up the pie, then bash up and sprinkle over the praline and serve with dollops of cranberry cream.

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