Gordon Ramsay Pumpkin Pie

Warmly spiced, silky-smooth, and baked to golden perfection, Gordon Ramsay’s pumpkin pie is a festive favorite that brings comfort and elegance to any holiday table. With a crisp, buttery crust and rich pumpkin custard filling, this classic dessert is a Thanksgiving staple, made better with Ramsay’s refined touch.

What is Gordon Ramsay Pumpkin Pie?

Gordon Ramsay’s pumpkin pie takes the traditional American classic and adds balance and finesse. The filling is velvety and subtly sweet, spiced with cinnamon, nutmeg, and cloves, all nestled in a buttery shortcrust pastry shell that holds its shape beautifully.

Other Gordon Ramsay Recipes

• Gordon Ramsay Jambalaya
• Gordon Ramsay Banana Pudding
• Gordon Ramsay Hot Wings

Why You’ll Love Gordon Ramsay Pumpkin Pie

• Silky, custard-like filling – Creamy and perfectly set
• Buttery, crisp pie crust – Holds shape and adds texture
• Balanced spice blend – Warm, aromatic, and not overpowering
• Perfect for holidays – A seasonal dessert everyone expects
• Make-ahead friendly – Great for prepping the night before
• Pairs beautifully with whipped cream – Classic combo that never fails

Ingredients Needed to Make Gordon Ramsay Pumpkin Pie

For the shortcrust pastry:

• 250g all-purpose flour
• 125g cold unsalted butter, cubed
• 1 tablespoon sugar
• 1 egg yolk
• 2–3 tablespoons cold water

For the filling:

• 425g pumpkin purée (canned or homemade)
• 150g brown sugar
• 2 large eggs
• 200ml heavy cream
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

For topping (optional):

• Whipped cream, lightly sweetened
• Freshly grated nutmeg or cinnamon
• Toasted pecans or candied ginger, for garnish

Instructions to Prepare Gordon Ramsay Pumpkin Pie

• Make the pastry: Combine flour, sugar, and cold butter. Rub until it resembles breadcrumbs. Add egg yolk and water, mixing until it forms a dough. Wrap and chill for 30 minutes.
• Roll and blind bake the crust: Preheat oven to 180°C (350°F). Roll out the dough and line a 9-inch pie tin. Prick the base with a fork. Chill again for 10 minutes. Line with parchment and baking beans, then bake for 15 minutes. Remove beans and bake another 5 minutes until lightly golden.
• Prepare the filling: In a large bowl, whisk pumpkin purée, brown sugar, and spices. Add eggs, cream, salt, and vanilla. Mix until smooth and well combined.
• Fill and bake: Pour the filling into the blind-baked crust. Smooth the top. Bake at 180°C (350°F) for 40–45 minutes, or until the filling is just set with a slight wobble in the center.
• Cool completely: Let the pie cool in the tin, then chill for at least 2 hours before slicing.
• Serve and garnish: Top with whipped cream, a dusting of spice, or garnishes of your choice.

What Goes Well With Gordon Ramsay Pumpkin Pie

• Whipped cream or crème fraîche – Lightens the richness
• Vanilla ice cream – Cold, creamy contrast
• Espresso or strong coffee – Balances sweetness
• Maple syrup drizzle – For extra autumn flavor
• Toasted nuts or seeds – Adds crunch
• Chai tea or spiced cider – Complements the warming spices

Key Tips for Making Gordon Ramsay Pumpkin Pie

• Use cold butter in the pastry – Ensures a flaky crust
• Don’t overmix the filling – Prevents cracks while baking
• Blind bake the crust – Keeps it crisp and prevents sogginess
• Let it cool completely before slicing – For clean cuts
• Use pure pumpkin purée – Avoid pre-spiced pie filling
• Adjust spice to taste – Personalize your flavor blend
• Chill before serving – Enhances texture and flavor

Creative Variations of Gordon Ramsay Pumpkin Pie

• Add a splash of bourbon or maple syrup – For deeper flavor
• Make a pecan crumble topping – Adds crunch and richness
• Use coconut milk instead of cream – For a dairy-free twist
• Infuse the cream with orange zest – Brightens the filling
• Top with marshmallow fluff – Toast for a s’mores-inspired version
• Create mini pumpkin pies – Perfect for serving individually

Storage Guidelines for Gordon Ramsay Pumpkin Pie

• Refrigerate leftovers – Keeps fresh for up to 4 days in an airtight container
• Freeze whole or sliced – Wrap tightly and freeze for up to 1 month
• Thaw overnight in fridge – Best texture when slowly thawed

Reheating Tips for Gordon Ramsay Pumpkin Pie

• Warm slices in oven at 160°C (320°F) – 10–12 minutes until heated through
• Microwave individual slices for 20 seconds – But avoid overheating
• Best served room temp or slightly warm – Keeps the filling intact

Nutrition Value (per slice, based on 10 servings):

• Calories: 340
• Fat: 19g
• Carbohydrates: 36g
• Sugar: 20g
• Protein: 5g
• Sodium: 180mg

FAQs

Can I make Gordon Ramsay pumpkin pie ahead of time?

Yes, pumpkin pie is ideal for making in advance. Prepare and bake the day before, then refrigerate overnight. Serve chilled or at room temperature for best texture.

Why does my pumpkin pie crack?

Cracks form when the filling is overbaked. Remove the pie from the oven when the edges are set and the center has a slight wobble. It will continue to set as it cools.

What is the best pumpkin to use for pumpkin pie?

Use pure pumpkin purée, not pumpkin pie filling. For homemade purée, sugar pumpkins (also called pie pumpkins) offer the best texture and flavor.

How do I keep my pie crust from getting soggy?

Blind bake the crust before adding the filling to create a barrier that prevents sogginess. You can also brush the crust with a lightly beaten egg before blind baking for extra protection.

Final Words

Gordon Ramsay’s pumpkin pie is everything a fall dessert should be—smooth, spiced, and perfectly balanced. With its crisp crust and rich, creamy filling, it’s a modern take on a holiday tradition that never goes out of style. Bake it once, and it’ll become a seasonal favorite for years to come.

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