Ekani Ella The James Martin Pumpkin Pie is a rich, creamy, and beautifully spiced dessert that captures the essence of autumn. With a buttery pastry crust and a smooth pumpkin filling infused with cinnamon, nutmeg, and ginger, this pie is perfect for festive occasions like Thanksgiving, Christmas, or cosy weekend gatherings. It’s a timeless dessert that brings comfort, warmth, and indulgence in every slice.
What is James Martin Pumpkin Pie?
James Martin’s pumpkin pie is a classic spiced dessert featuring a flaky, buttery shortcrust base filled with a smooth pumpkin custard mixture. The filling is made from pureed pumpkin, eggs, cream, sugar, and warming spices, baked until set and golden. It’s a traditional pie that perfectly balances sweetness and spice.
Other Popular Recipes
- Jamie Oliver Slow-Cooked Beef Stew
- Mary Berry Pumpkin Cake
- Jamie Oliver Christmas Gravy
- Jamie Oliver’s Gluten Free Christmas Cake
Why You Should Try This Recipe
- Perfect for holidays – A classic favourite for festive celebrations.
- Rich and creamy filling – Smooth texture with warm, aromatic spices.
- Buttery, flaky crust – Provides the perfect contrast to the soft filling.
- Simple ingredients – Made with pantry staples and fresh pumpkin or purée.
- Show-stopping dessert – Looks elegant and tastes incredible.
Ingredients Needed for James Martin’s Pumpkin Pie
For the pastry:
- 250g plain flour
- 125g cold butter, cubed
- 1 tbsp icing sugar
- 1 egg yolk
- 2–3 tbsp cold water
For the filling:
- 400g pumpkin purée (or cooked, mashed pumpkin)
- 3 large eggs
- 150g soft light brown sugar
- 250ml double cream
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 tsp vanilla extract
- Pinch of salt
Kitchen Equipment Needed
- Mixing bowls
- Food processor (optional for pastry)
- Rolling pin
- 23cm (9-inch) pie tin
- Saucepan
- Whisk
- Oven
Instructions to Make James Martin’s Pumpkin Pie
Step 1: Make the pastry
Combine flour, icing sugar, and butter in a bowl (or food processor). Rub the butter into the flour until it resembles breadcrumbs. Add the egg yolk and cold water gradually until a dough forms. Wrap in cling film and chill for 30 minutes.
Step 2: Prepare the pumpkin filling
If using fresh pumpkin, steam or roast it until soft, then mash or blend to a smooth purée. Set aside to cool.
Step 3: Roll and blind bake the pastry
Preheat oven to 180°C (350°F). Roll out the chilled pastry and line the pie tin. Prick the base with a fork, cover with baking paper, and fill with baking beans. Bake for 15 minutes, remove beans, then bake for another 5 minutes until lightly golden.
Step 4: Mix the filling
In a bowl, whisk pumpkin purée, eggs, sugar, cream, spices, vanilla, and salt until smooth and creamy.
Step 5: Assemble the pie
Pour the pumpkin filling into the baked pastry shell. Smooth the top with a spatula.
Step 6: Bake the pie
Bake for 45–50 minutes at 170°C (340°F), or until the centre is just set with a slight wobble.
Step 7: Cool and serve
Allow the pie to cool completely before slicing. Serve with whipped cream or a dusting of cinnamon.
What to Serve With James Martin’s Pumpkin Pie
- Whipped cream – Light and airy, perfect for balance.
- Vanilla ice cream – Adds cool creaminess to every bite.
- Caramel sauce – Drizzle for extra sweetness.
- Hot coffee or tea – Complements the warm spices beautifully.
Pro Tips for Making the Best James Martin Pumpkin Pie
- Chill the pastry – Keeps it crisp and prevents shrinking.
- Use pure pumpkin purée – Avoid watery canned blends or add an extra egg for firmness.
- Don’t overbake – The centre should have a slight wobble when done.
- Cool completely – Cooling helps the filling set properly.
- Add spice to taste – Adjust cinnamon, nutmeg, and ginger for your preference.
- Brush the pastry with egg wash – Creates a lovely golden finish.
What are the Variations of James Martin’s Pumpkin Pie
- Maple pumpkin pie – Add 2 tbsp maple syrup for a richer flavour.
- Chocolate pumpkin pie – Stir in melted dark chocolate to the filling.
- Gluten-free version – Use almond flour or gluten-free pastry.
- Mini pumpkin pies – Bake in small tart tins for individual portions.
How Do I Store James Martin Pumpkin Pie
- In the fridge – Store covered for up to 4 days.
- In the freezer – Freeze for up to 2 months; thaw overnight before serving.
- At room temperature – Keeps fresh for up to 12 hours if serving the same day.
How Do I Reheat James Martin’s Pumpkin Pie
- In the oven – Warm at 160°C (320°F) for 10–12 minutes.
- In the microwave – Heat individual slices for 20–30 seconds.
- Avoid overheating – It can cause the filling to separate.
How Can I Make James Martin’s Pumpkin Pie Healthier?
Use half cream and half milk to reduce fat. Replace some sugar with honey or maple syrup, and use wholemeal flour for the pastry. You can also skip the pastry and bake the filling alone as a crustless pumpkin pie.
Nutrition Value (per serving)
- Calories: ~380 kcal
- Protein: 6g
- Fat: 22g
- Carbohydrates: 38g
- Fibre: 2g
James Martin Pumpkin Pie Recipe
James Martin’s pumpkin pie is a classic spiced dessert featuring a flaky, buttery shortcrust base filled with a smooth pumpkin custard mixture. The filling is made from pureed pumpkin, eggs, cream, sugar, and warming spices, baked until set and golden. It’s a traditional pie that perfectly balances sweetness and spice.
Ingredients
For the pastry:
-
250g plain flour
-
125g cold butter, cubed
-
1 tbsp icing sugar
-
1 egg yolk
-
2–3 tbsp cold water
For the filling:
-
400g pumpkin purée (or cooked, mashed pumpkin)
-
3 large eggs
-
150g soft light brown sugar
-
250ml double cream
-
1 tsp ground cinnamon
-
½ tsp ground nutmeg
-
½ tsp ground ginger
-
½ tsp ground cloves
-
1 tsp vanilla extract
-
Pinch of salt
Instructions
Combine flour, icing sugar, and butter in a bowl (or food processor). Rub the butter into the flour until it resembles breadcrumbs. Add the egg yolk and cold water gradually until a dough forms. Wrap in cling film and chill for 30 minutes.
If using fresh pumpkin, steam or roast it until soft, then mash or blend to a smooth purée. Set aside to cool.
Preheat oven to 180°C (350°F). Roll out the chilled pastry and line the pie tin. Prick the base with a fork, cover with baking paper, and fill with baking beans. Bake for 15 minutes, remove beans, then bake for another 5 minutes until lightly golden.
In a bowl, whisk pumpkin purée, eggs, sugar, cream, spices, vanilla, and salt until smooth and creamy.
Pour the pumpkin filling into the baked pastry shell. Smooth the top with a spatula.
Bake for 45–50 minutes at 170°C (340°F), or until the centre is just set with a slight wobble.
Allow the pie to cool completely before slicing. Serve with whipped cream or a dusting of cinnamon.
FAQs
How do you keep pumpkin pie from cracking on top?
Pumpkin pie cracks when it’s overbaked or cools too quickly. To prevent this, bake until the centre is slightly wobbly, then turn off the oven and let the pie cool gradually inside with the door slightly open.
Should pumpkin pie be served hot or cold?
Pumpkin pie is best served chilled or at room temperature. Chilling helps the filling set properly and enhances the flavour of the spices. You can warm individual slices slightly before serving if preferred.
How do you know when pumpkin pie is fully baked?
The pie is ready when the edges are firm and the centre jiggles slightly like jelly. Insert a knife or toothpick near the centre — it should come out mostly clean with a few moist crumbs.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, fresh pumpkin can be used. Steam or roast the pumpkin until soft, then blend into a smooth purée. Strain any excess water before using to avoid a watery filling.
Final Words
The James Martin Pumpkin Pie is a perfect balance of smooth pumpkin filling, buttery crust, and warm seasonal spices. It’s comforting, festive, and simple to make, making it the ideal dessert for any autumn table. Serve it chilled or slightly warm with cream, and enjoy a classic pie that embodies the true taste of the season.
