Gordon Ramsay Pumpkin Pie Recipe

This Gordon Ramsay Pumpkin Pie Recipe is a creamy and spiced recipe, which is made with pumpkin puree and sweetened condensed milk. It’s the perfect fall dessert, ready in about 3 hours (including cooling time).

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Gordon Ramsay Pumpkin Pie Recipe Ingredients

• 1 unbaked 9-inch pie crust
• 425g (15 oz) canned pumpkin puree
• 396g (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp salt

How To Make Gordon Ramsay Pumpkin Pie

1. Preheat Oven and Baking Sheet: Place a baking sheet on a rack in the middle of your oven and preheat to 425°F (220°C).
2. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is completely smooth and combined.
3. Fill and First Bake: Pour the pumpkin filling into the unbaked pie crust. Carefully place the pie onto the preheated baking sheet in the oven. Bake at 425°F (220°C) for 15 minutes.
4. Second Bake and Cool: Reduce the oven temperature to 350°F (175°C). Continue to bake for another 35–40 minutes. The pie is done when the edges are set, but the center still has a slight jiggle.
5. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This step is crucial for the filling to set properly.

Recipe Tips

• How do I prevent a soggy bottom crust? The secret is to bake the pie on a preheated baking sheet. The initial blast of direct heat helps to cook and crisp the bottom of the crust quickly, preventing it from absorbing too much of the wet filling.
• How do I keep the crust edges from burning? During the initial high-heat baking phase, the edges of the crust can brown too quickly. To prevent this, you can create a shield by wrapping a strip of aluminum foil around the edge of the crust before it goes into the oven.
• Why use sweetened condensed milk? This is a key ingredient for a foolproof, creamy pumpkin pie. It provides the sugar and dairy in one, creating a rich custard that sets beautifully without the risk of curdling.
• Why does the pie need to cool for so long? A custard pie like this one continues to set as it cools. Slicing into it while it’s still warm will result in a runny, messy slice. Letting it cool completely for at least 2 hours is essential for clean cuts and the perfect texture.

What To Serve With Pumpkin Pie

This classic fall dessert is traditionally served with a dollop of something creamy.

• Freshly whipped cream, lightly sweetened
• A scoop of vanilla bean ice cream
• A drizzle of caramel sauce

How To Store Pumpkin Pie

• Refrigerate: Once the pie has cooled completely to room temperature, cover it loosely with plastic wrap and store it in the refrigerator. It will keep for up to 4 days.
• Serving: Pumpkin pie is delicious served chilled, straight from the refrigerator, or you can let it sit out for about 30 minutes to come to room temperature.

Pumpkin Pie Nutrition Facts

• Calories: 323 kcal
• Protein: 8g
• Carbohydrates: 45g
• Fat: 14g
• Saturated Fat: 7g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Apple Pie Recipe
• Gordon Ramsay Mince Pies Recipe