10 delicious pumpkin pie, including one from Jamie Oliver

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

The pumpkin filling is ideally complemented by chocolate, nuts, orange glaze, cottage cheese and more.

If your recipe requires pumpkin puree, simply boil or bake the pumpkin until soft, cool completely, and purée.

1. American pumpkin pie

This cake is a traditional Thanksgiving and Halloween treat in the United States. In America, it has been baked since the time of the first settlers, who actively cultivated pumpkin and added it to almost all dishes. A version with a sandy, crumbly base and a delicate aromatic creamy pumpkin filling is considered a classic.

Ingredients

For the test:

• 250 g flour + for rolling;
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 170 g butter;
• 6-7 tablespoons of water.

For filling:

• 220 g sugar;
• 1 tablespoon ground cinnamon
• 1½ teaspoon ground ginger
• ½ teaspoon of ground cloves;
• ½ teaspoon ground nutmeg;
• ¾ teaspoon of salt;
• 3 eggs;
• 420 g pumpkin puree;
• 260 ml of sweetened condensed milk (also called concentrated milk; if you can't find it, try replacing it with medium-fat cream or cream and baked milk (for flavor) in equal proportions).

Preparation

Combine flour, cinnamon and salt. Add cubes of cold butter and crush into crumbs. Pour in cold water and knead the dough. Collect it in a ball, flatten it, wrap it in plastic wrap and place in the refrigerator while you prepare the filling.

Combine sugar, cinnamon, ginger, cloves, nutmeg and salt. Whisk the eggs lightly. Add sugar mixture and pumpkin to them and mix thoroughly. Pour in milk and stir again.

Sprinkle flour on a table and roll out the chilled dough on it. Transfer it to the shape, smooth out the edges and use your fingers to pattern on them.

Pour the filling over the dough. Place in an oven preheated to 220 ° C for 15 minutes. Then lower the temperature to 180 ° C and cook for another 40 minutes. Cool the pie completely before slicing. You can put it in the refrigerator for a few hours.

2. Chocolate Pumpkin Pie by Jamie Oliver

A three-layer cake in which chocolate serves as a delicious addition to the crispy crust and delicate filling.

Ingredients

For the test:

• 175 g flour;
• 50 g cocoa powder;
• 2 tablespoons of powdered sugar;
• ½ teaspoon salt;
• 115 g butter;
• 60 ml of water;
• 1 egg yolk;
• 100 g dark chocolate (no more than 62% cocoa).

For filling:

• 1 orange;
• 4 eggs;
• 425 g pumpkin puree;
• 300 g sour cream;
• 100 g cane sugar;
• 1 star of carnation;
• 2 tablespoons flour;
• ½ teaspoon ground ginger;
• 1 teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg.

Preparation

Sift flour and cocoa powder and mix with icing sugar and salt. Add chilled diced butter and knead the dough. When loose lumps begin to form, pour in cold water and egg yolk and continue stirring. You should have a smooth, tough dough. Wrap it in cling film and refrigerate.

After 30 minutes, roll out the dough into a thin layer and place in a round shape with a diameter of 20–25 cm. Make sides, pierce the bottom with a fork and refrigerate for another half hour. After that, cover the cake with baking paper and put it in an oven preheated to 200 ° C for 20 minutes. Then remove the paper and keep the mold in the oven for another 5 minutes.

When the cake has cooled down, fill it with chocolate melted in a water bath. Let the glaze harden.

Prepare the filling at this time. Grate the orange zest (no pulp is needed), beat 2 yolks into a foam, use the remaining 2 eggs whole. Combine these and all other filling ingredients in a deep bowl and beat thoroughly.

Pour the resulting mixture onto the cake and bake the cake for another 40-50 minutes at 180 ° C. Let the dessert cool completely and refrigerate overnight. This is necessary so that the filling does not spread when cutting.

Jamie Oliver caramelizes the surface of the pie: sprinkles with sugar and melts it with a special burner. But you can skip this step and just decorate the dessert with powdered sugar or grated chocolate.

3. Pumpkin pie with curd-butter cream

The perfect combination of moist, juicy cake and the most delicate cream.

Ingredients

For the test:

• 4 eggs;
• 300 g sugar;
• 250 ml of vegetable oil;
• 400 g pumpkin puree;
• 300-320 g flour;
• 2 teaspoons baking powder
• ½ teaspoon of baking soda;
• ½ teaspoon of salt.

For the cream:

• 200 g fat-free cottage cheese;
• 5-6 tablespoons of powdered sugar;
• 200 ml of cream (not less than 33% fat).

Preparation

Beat eggs, sugar, butter and pumpkin puree with a mixer. Combine flour, baking powder, baking soda and salt. Pour the flour mass into the egg and bring to a homogeneous consistency.

Pour the dough into a baking dish. Place in an oven preheated to 180 ° C for 35-40 minutes. The cake should take on a golden hue. Cool the baked goods.

For the cream, rub the cottage cheese with powdered sugar, sprinkling it in parts. Pour in the cream and beat thoroughly with a mixer. The cream should be very delicate. Cover the cake with it.

4. Pumpkin pie on cream cheese with sugar-cinnamon layer and milk glaze

This cake has a delicate, airy dough and an unusual filling - a layer of sweet aromatic crumbs.

Ingredients

For the test:

• 220 g cream cheese;
• 115 g butter + for lubrication;
• 150 g brown sugar;
• 100 g white sugar;
• 2 eggs;
• 200 g pumpkin puree;
• 2 teaspoons vanilla extract
• 280-300 g flour;
• 2 teaspoons baking powder
• 1 teaspoon of baking soda;
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg;
• ½ teaspoon ground ginger;
• ½ teaspoon salt;
• ¼ teaspoon of ground cloves.

For the layer:

• 200 g brown sugar;
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg;
• 3 tablespoons of butter.

For glaze:

• 60 g icing sugar;
• 2 teaspoons of milk.

Preparation

Beat the cheese and butter with a mixer. Without stopping, add both types of sugar to the mass. Combine it with eggs, pumpkin puree and vanilla extract.

Combine flour and all other dough ingredients. Gradually pour the dry mixture into the liquid mixture, while trying to achieve a uniform consistency. Grease a baking dish with oil and spread half of the dough over it.

For a layer, combine brown sugar, cinnamon and nutmeg. Add cubes of cold butter and grind into small crumbs. Spread ¾ of the mixture over the dough. Pour over the remaining dough and sprinkle with the rest of the cinnamon sugar mixture.

Place the dish in an oven preheated to 180 ° C for about 35 minutes. Cool the cake completely. Combine the icing sugar with milk and frosting over the baked goods.

5. Carrot-pumpkin pie with raisins and butter cream

A wonderful combination of ginger vegetables, aromatic spices and delicious cream cheese cream.

Ingredients

For the test:

• 2 eggs;
• 200 g pumpkin puree;
• 150-170 g of white sugar;
• 50 g brown sugar;
• 120 ml of vegetable oil + for lubrication;
• 2 teaspoons vanilla extract
• 1-2 teaspoons of ground cinnamon;
• ¼ teaspoon of ground cloves;
• ¼ teaspoon of ground ginger;
• ¼ teaspoon ground nutmeg;
• 1 medium carrot;
• 130-150 g flour;
• 1 teaspoon baking powder
• ½ teaspoon of baking soda;
• ½ teaspoon salt;
• 100-150 g of raisins (you can replace half of the raisins with chopped nuts).

For the cream:

• 170 g cream cheese;
• 60 g butter;
• 180 g icing sugar;
• ½ teaspoon of vanilla extract;
• a pinch of salt.

Preparation

Whisk eggs, pumpkin puree, two sugars, butter, vanilla extract, cinnamon, cloves, ginger and nutmeg until smooth. Add coarsely grated carrots and stir.

Pour flour, baking powder, baking soda and salt into the liquid mass and stir. Add raisins. Place the dough in a greased pan and bake for about 45 minutes at 180 ° C. Cover the cake with foil 10 minutes before the end. Check the readiness with a toothpick: it should come out of the dough clean.

While the baked goods are cooling, prepare the cream. Beat the cream cheese and softened butter with a mixer until fluffy. Add powder, vanilla extract and salt and beat for a couple of minutes. Spread the cream over the cooled cake.

6. Pumpkin pie with nuts and orange glaze

The dough is prepared in a matter of minutes, and the dessert itself comes out tender and insanely fragrant.

Ingredients

For the cake:

• 3 eggs;
• 300 g sugar;
• a pinch of salt;
• 1 teaspoon vanilla extract
• 150 g butter + for lubrication;
• 200 g flour;
• 2 teaspoons baking powder
• 1-2 teaspoons of ground cinnamon;
• 70 g of walnuts;
• 300 g pumpkin;
• 1 tablespoon finely grated orange zest

For glaze:

• 60 g icing sugar;
• 1-1½ tablespoons of orange juice.

Preparation

Beat eggs with sugar and salt with a mixer. Pour in the vanilla extract and melted butter and whisk again. Add flour, sifted with baking powder, and cinnamon and stir until smooth.

Chop the nuts finely and finely grate the pumpkin. Add these ingredients and the orange zest to the dough. Stir well and place in a greased pan. Bake at 180 ° C for 50 minutes.

Combine the powdered sugar and orange juice. Pour the resulting icing over the cooled cake.

Take note?

7 recipes for the perfect pumpkin porridge

7. Pumpkin pie with sour cream and milk with streusel

Lush, spicy baked goods with sweet cinnamon topping.

Ingredients

For the test:

• 370 g flour;
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg;
• ¼ teaspoon of ground ginger;
• ¼ teaspoon of ground cloves;
• 1½ teaspoon of baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt;
• 170 g butter + for lubrication;
• 250-300 g sugar;
• 3 eggs;
• 1 tablespoon vanilla extract
• 420 g pumpkin puree;
• 80 g sour cream;
• 240 ml of milk.

For Streusel:

• 250 g flour;
• 200 g sugar;
• 1½ teaspoon ground cinnamon
• 170 g butter.

Preparation

Combine flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.

Beat the softened butter and sugar with a mixer. Enter the eggs. Add vanilla extract, pumpkin and sour cream and beat again. Pour flour into the pumpkin mixture, pour in milk and bring to a homogeneous consistency.

Separately combine flour, sugar and cinnamon for streusel. Pour in melted butter and stir until crumbly.

Grease a baking dish with butter and add the dough to it. Cover with a streusel and lightly press the crumb into the mass. Bake for 40–45 minutes at 180 ° C.

Pamper yourself ☕️

How to make that same pumpkin latte

8. Pumpkin pie with cottage cheese and condensed milk

This cake has a thin crunchy crust. The pumpkin layer is not too sweet, and the curd layer creates a pleasant creamy aftertaste.

Ingredients

For the test:

• 1 egg;
• 50 g sugar;
• 100 g butter + for lubrication;
• 200 g flour;
• 1 teaspoon baking powder.

For filling:

• 300 g fat cottage cheese;
• 50 g fat sour cream;
• 1 egg;
• 120 g of condensed milk;
• 3 tablespoons cornstarch
• 300 g pumpkin puree.

Preparation

Beat the egg and sugar. Add softened butter and whisk again. Then carefully add the sifted flour and baking powder and knead the dough. Knead it until it stops sticking to your hands. Wrap the finished dough in plastic wrap and refrigerate for 30-60 minutes.

Combine cottage cheese, sour cream, an egg and 70 g of condensed milk. Also add half of the starch and mix well. Combine pumpkin puree with the rest of condensed milk and starch.

Spread the rested dough on a greased baking dish. Make the sides about 3 cm high. Put the filling on the dough, alternating layers of curd and pumpkin mass. You should get an orange and white zebra. Bake the pie at 180 ° C for about 1 hour.

Do it?

12 best recipes for cottage cheese casserole in the oven, slow cooker, microwave and in a pan

9. Pumpkin pie with apple

There are two cooking methods in this recipe: in a slow cooker and in an oven.

Ingredients

• 150 g sugar;
• 3 eggs;
• 250 g flour;
• 1 teaspoon baking powder
• ¼ teaspoon of salt;
• 5 tablespoons of vegetable oil;
• 300 g pumpkin;
• 1 apple;
• ½ lemon;
• butter - for lubrication.

Preparation

Whisk the sugar and eggs until fluffy, white foam. Add sifted flour, baking powder, salt and vegetable oil and mix thoroughly. The dough should resemble thick sour cream.

Coarsely grate the pumpkin and apple. To prevent the latter from turning black, pour lemon juice over it. Add these ingredients to the dough and mix well.

Lubricate the multicooker mold generously with butter. Place the dough in it and bake the cake in the "Bake" mode for 1 hour. Check if the dessert is raw with a toothpick. If the dough still sticks to it, increase the cooking time by 10–20 minutes.

To bake in the oven, place the mixture in a greased baking dish. Place it in an oven preheated to 180 ° C for about 40 minutes. Bake the cake longer if necessary.

Prepare an unusual dessert?

How to cook very nice caramel apples

10. Bulk pumpkin pie with lemon

This cake is also called "Three glasses" because the dough requires 1 glass of each of the three dry ingredients. Therefore, this recipe is very easy to remember.

Ingredients

For filling:

• 800 g pumpkin;
• 1 lemon;
• 100 g of sugar.

For the test:

• 1 glass of flour (volume - 250 ml);
• 1 glass of semolina (volume - 250 ml);
• 1 glass of sugar (250 ml);
• a pinch of salt;
• 180-200 g butter.

Preparation

Grate the pumpkin and lemon zest with a fine grater. Add lemon juice and sugar to them and mix thoroughly.

Combine flour, semolina, sugar and salt. Add chilled, coarsely grated butter and stir by hand. It is not necessary to grind the mass into small crumbs - let large pieces remain.

Divide a third of the dough over the mold. Spread half of the filling on top. Pour some of the pumpkin juice over it.

Sprinkle another third of the dough on top. Spoon out the other half of the pumpkin and cover with the remaining flour mixture. Bake the pie for 30–35 minutes at 200 ° C and cool before slicing.

Read also ???

• 10 lemon tarts you'll make over and over
• 7 lingonberry pies for sweet and sour pairings
• 10 delicious and original pies with apples
• How to make delicious pumpkin juice for the winter
• 6 recipes for beautiful pumpkin jam