Tarte à la citrouille

[Pumpkin pie]

Originally published on October 9, 2009

Tarte à la citrouille
A strong favourite around our house, pumpkin pie often appears on our birthday table (yay for autumn birthdays!!).
I make this one with muscovado sugar, which brings lovely caramel undertones, complements the earthy flavour of fresh pumpkin.

The first step is to make pumpkin purée, by roasting the pumpkin, then blending it with a touch of butter. The roasting helps to get rid of the moisture naturally present in pumpkin flesh, and thus, creates a smooth (bubble free) pumpkin flan. But it also adds a depth of flavour with a bit of caramelising here and there.

For this recipe, you’ll need a pâte sucrée tart case, which you can easily make in advance from the recipe here.
I find that it’s best to blind-bake the tart case until golden.

Tarte à la citrouille

makes one 24-26cm wide tart
For the pâte sucrée
a 24-26 cm wide fond, baked blind

For the pumpkin purée
500 g pumpkin, peeled and diced
1 tbsp butter

For the pumpkin flan
2 eggs
70 g light muscovado sugar
170 g double cream
1/2 tbsp cinnamon
a touch of grated nutmeg
1/2 tbsp vanilla extract
seeds from half a vanilla pod
pinch of salt

Preheat the oven to 180˚C. Place the diced pumpkin flesh into a baking pan and roast until tender, approximately half an hour. Blend in a mixer, adding the butter. Then allow to cool until it reaches room temperature.

When the purée is cold, mix in the eggs, sugar, cream, cinnamon, vanilla extract, and vanilla seeds. Pour into the blind-baked tart case, then bake at 175˚C/fan 160˚C for 45 minutes, or until set.

Allow to cool down completely before serving.

34 thoughts on “Tarte à la citrouille

  • Reply Erika from The Pastry Chef At Home October 9, 2009 at 9:16 PM

    Hi Fanny! (that’s my little sister’s name too!)
    Here in the US most people use canned pumpkin puree (which is quite good) for pumpkin pie. I love that you roasted fresh pumpkin for yours.

  • Reply Eugénie October 9, 2009 at 9:32 PM

    J’ai justement cherché de la citrouille sur mon marché à Béziers ce matin. Il y avait des courges… Mais je me suis demandé si le gout final serait le même. Je n’ai finalement rien acheté et ai remis ma tarte à la citrouille pour le week-end prochain. J’avais cherché des recettes sur le web et dans un livre cuisine américaine (Saveurs Américaines), mais ta recette tombe à pic, je l’essaierai donc quand je trouverais de la citrouille.

  • Reply Vanessa October 9, 2009 at 9:38 PM

    I was just thinking of pumpkin pie with the season so thanks a lot for this – yours looks just beautiful. I have a similar problem with my boyfriend – he loves cooking which is nice but not making desserts (!) so I end up eating more myself and giving things to friends or my students. Glad you didn’t change your boyfriend though!

  • Reply qmmf October 10, 2009 at 12:22 AM

    Consistance incroyable de cette tarte! j’adore, j’en bave! 🙂

  • Reply dawn October 10, 2009 at 12:22 AM

    does not like pumpkin pie? oy!
    well I adore yours. perfect.

  • Reply Annies! October 10, 2009 at 1:17 AM

    Je DOIS la prèparer la semaine prochaine… j’ai deja de la pâte sucrée dans mon freezer!

  • Reply Mardi @eatlivetravelwrite October 10, 2009 at 1:51 AM

    Well this is timely for our Canadian Thanksgiving this weekend. This looks perfect!

  • Reply Wizzythestick October 10, 2009 at 5:42 AM

    Like your boyfriend I do not like pumpkin pie. I do however love your photos of the pumpkin pie which make me feel that I should reconsider my decision:-) about not liking them

  • Reply deeba October 10, 2009 at 12:07 PM

    Oh yes, he’s a perfect guy, so what if he dosen’t love pumpkin pie. Your pie looks perfect & delicious. I made one just yesterday & think I’m going to try yours the next time. I too make my pumpkin puree from scratch (no other choice), and it’s SIMPLE!

  • Reply Kate at Serendipity October 10, 2009 at 7:39 PM

    I think I love you. I live in Belgium, and have been looking all over for a pumpkin pie recipe that doesn’t use canned pumpkins. This looks perfect. We’re having friends for T-giving dinner, and I would like to have as many ‘traditional’ dishes as possible. Any idea where I can find fresh corn??
    Thanks for publishing this!

  • Reply cathy October 11, 2009 at 1:01 AM

    pumpkin pie! its so pretty.
    i’ve only had pumpkin pie made with the canned stuff before and don’t like it much – but, coincidentally enough, a co-worker asked me if it were possible for me to make a pumpkin pie from scratch, and i replied “of course” with intentions of googling it later… but then this post popped up! how perfect. except, i am sans blender, so my pumpkin pie is going to be very interesting…
    but merci for the recipe!

  • Reply Kristina October 11, 2009 at 11:37 AM

    This looks totally amazing!

  • Reply Shannon @ bakeandbloom.com October 12, 2009 at 5:00 AM

    What varieties of pumpkin would you recommend for this?

  • Reply Mimi' October 12, 2009 at 8:24 AM

    Hi !i am italian but i love the pumpkin tarte x thanks given is a must!
    did u see the blog idolcidipinella? she is a great pastrymaker ..but u are the best,so young and fresh!;) take care!bye

  • Reply Morta Di Fame October 13, 2009 at 2:20 AM

    This was an enjoyable read. Its nice being “in like” isn’t it?

  • Reply Austin October 13, 2009 at 3:33 AM

    Hey Fanny!
    I was just looking for a good pumpkin tart recipe and I guess you read my mind! Do you mind giving me the recipe for your biscuits in http://www.foodbeam.com/2009/08/25/deliciously-imperfect-moments-charlotte-aux-framboises-et-au-fromage-blanc/ thank you!

    Hi Austin, although I bought the biscuits for this specific charlotte, here is THE recipe I use to make biscuits a la cuillere. It’s easy and reliable, and yields to delicious soft biscuits.
    You’ll need:
    5 eggs, separated
    150g caster sugar, plus one extra tbsp
    150 flour
    1. Mix the yolks with the extra tablesspon of sugar until fluffy.
    2. Whip the whites to soft peaks, add sugar and continue whisking until firm.
    3. Fold yolks into meringue.
    4. Gently incorporate the flour.
    5. Pipe. And bake for 10 minutes at 180C.
    Note: you can dust the uncooked biscuits with icing sugar for prettiness and practicalness (the biscuits won’t stick to the hand when baked).

  • Reply est October 13, 2009 at 1:45 PM

    i’m going to make this tonight! It looks yum!

  • Reply Katie October 13, 2009 at 6:11 PM

    This sounds perfect. You are lucky to have found someone who is so like you – well in nearly every way 🙂

  • Reply est October 13, 2009 at 8:49 PM

    hi there! I just made this and people around me said it was the best pumpkin pie they ever had! so big hit thank u:)
    2 questions though:
    – I used a 28 cm wide ‘fond’ and the filling seems to be thinner than on your beautiful pics..
    – I’m wondering whether you posted the video tutorial on how to make the sides of the crust even and neat?? (reading your post on the pâte sucrée, I noticed you did mention it)
    thanks!

  • Reply salsadisapa October 14, 2009 at 2:10 PM

    I love the pumpkin pie, and now it’s time to do it! I agree about the raw sugar 😉 beautiful pictures, many compliments!

  • Reply lauresophie October 14, 2009 at 5:11 PM

    simple, facile et ca a l’air terriblement bon! Merci pour cette recette!

  • Reply pixen October 16, 2009 at 2:40 AM

    lovely and yummy! I got a HUGE pumpkin that I don’t know where to tuck in or give to anymore 😀 Pie idea is great to dig in. Superbe!

  • Reply Danielle October 19, 2009 at 1:22 PM

    Hello Franny, this question has nothing to do with your post…I had made broiche bread and had accidentially left it out for 5.5 hours at room temperature to rise. I just now put dough in the refridgerator….Is the brioche dough still OK to use?

  • Reply The Culinary Chase October 20, 2009 at 2:13 AM

    Who could resist this? I love pumpkin!!

  • Reply Lucy October 26, 2009 at 4:29 PM

    I just sent my sister-in-law two recipes and I see that you’ve put this one up, I will send her the link. Thank you! It looks perfect. I love the flavor of the pumpkins we’ve been getting this season. I also love the title of your post. L

  • Reply Aïda November 2, 2009 at 3:28 PM

    C’est juste délicieux :p

  • Reply i migliori blog di cucina » Blog Archive » CROSTATA ALLA ZUCCA VERSIONE 2 November 7, 2009 at 11:59 AM

    […] versione (da cui ho preso spunto per la crema con le uova!) vi rimando al bellissimo blog di Fanny (ok, lei fa la pasticciera di professione, il che riesce ad alleviare un pò la mia invidia !) […]

  • Reply Paula November 15, 2009 at 10:55 PM

    Olá,
    Je suis une portugaise née em France il y a 34 ans. J´adore ton blog,mais mon anglais est moyen, il y a beaucoup de mots que j´arrives pas à traduire, j´ai de la peine.J´ai repéré que avant tu traduisais tes recettes en français, porquoi pas recommencer?
    Mes collégues et mon mari me demandent toujours des recettes sucrées françaises et les tiennes sont très alléchantes!!!
    Bjokas et un bonjour du Portugal

  • Reply kate November 19, 2009 at 10:47 PM

    how lovely. i like to make lots of fresh pumpkin puree during pumpkin season and then freeze it. thanks for another great way to use it.

  • Reply Slider Horace November 28, 2009 at 6:23 AM

    Wow everybody, it’s Thanksgiving Day! I’m happy with my extra day off, and I am planning to doing something fun that will probably involve a bike ride and seeing something new in Galion I haven’t seen yet.
    You write something new at Thanksgiving?

  • Reply Nastassia November 30, 2009 at 8:00 AM

    who doesn’t love pumpkin pie! well he seems to have many wonderful qualities that make up for this dislike of such a perfect autumn dessert. thanks for the recipe!

  • Reply Estelle February 25, 2010 at 2:56 PM

    Hi!
    First, your blog is so inspiring (and sorry for my stupid english, I’m a French girl of 14 years, and I don’t master very well English!).
    I love your recipes, and I admire your term. It’s very impresionant! I love pastry too, but i’m a very little beginner. I try to get better.
    For this recipe, -who looks so good !-, I just want to know where you bought this pie plate.
    That’s it!
    -Estelle

  • Reply cathy November 25, 2010 at 7:34 PM

    i saw this recipe and it has always been my head, but i didn’t have a blender last year for thanksgiving.
    so! this year i do. i made it. have not tasted it yet, but will soon later tonight for thanksgiving dinner in france 🙂
    thank you!!

  • Reply Lucy November 3, 2012 at 2:45 PM

    I made this this afternoon and it tasted FANTASTIC!!!! Best ever pumpkin pie 😉

Leave a Reply

Your email address will not be published. Required fields are marked *