[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.
![A plump prinsesstårta [Swedish princess cake]. The perfect fika?](https://fannyzanotti.com/wp-content/plugins/instagram-feed/img/placeholder.png)
35 Comments
Erika from The Pastry Chef At Home
October 9, 2009 at 9:16 PMHi 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.
Eugénie
October 9, 2009 at 9:32 PMJ’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.
Vanessa
October 9, 2009 at 9:38 PMI 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!
qmmf
October 10, 2009 at 12:22 AMConsistance incroyable de cette tarte! j’adore, j’en bave! 🙂
dawn
October 10, 2009 at 12:22 AMdoes not like pumpkin pie? oy!
well I adore yours. perfect.
Annies!
October 10, 2009 at 1:17 AMJe DOIS la prèparer la semaine prochaine… j’ai deja de la pâte sucrée dans mon freezer!
Mardi @eatlivetravelwrite
October 10, 2009 at 1:51 AMWell this is timely for our Canadian Thanksgiving this weekend. This looks perfect!
Wizzythestick
October 10, 2009 at 5:42 AMLike 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
deeba
October 10, 2009 at 12:07 PMOh 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!
Kate at Serendipity
October 10, 2009 at 7:39 PMI 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!
cathy
October 11, 2009 at 1:01 AMpumpkin 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!
Kristina
October 11, 2009 at 11:37 AMThis looks totally amazing!
Shannon @ bakeandbloom.com
October 12, 2009 at 5:00 AMWhat varieties of pumpkin would you recommend for this?
Mimi'
October 12, 2009 at 8:24 AMHi !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
Morta Di Fame
October 13, 2009 at 2:20 AMThis was an enjoyable read. Its nice being “in like” isn’t it?
Austin
October 13, 2009 at 3:33 AMHey 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).
est
October 13, 2009 at 1:45 PMi’m going to make this tonight! It looks yum!
Katie
October 13, 2009 at 6:11 PMThis sounds perfect. You are lucky to have found someone who is so like you – well in nearly every way 🙂
est
October 13, 2009 at 8:49 PMhi 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!
salsadisapa
October 14, 2009 at 2:10 PMI love the pumpkin pie, and now it’s time to do it! I agree about the raw sugar 😉 beautiful pictures, many compliments!
lauresophie
October 14, 2009 at 5:11 PMsimple, facile et ca a l’air terriblement bon! Merci pour cette recette!
pixen
October 16, 2009 at 2:40 AMlovely 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!
Danielle
October 19, 2009 at 1:22 PMHello 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?
The Culinary Chase
October 20, 2009 at 2:13 AMWho could resist this? I love pumpkin!!
Lucy
October 26, 2009 at 4:29 PMI 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
Aïda
November 2, 2009 at 3:28 PMC’est juste délicieux :p
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 !) […]
Paula
November 15, 2009 at 10:55 PMOlá,
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
kate
November 19, 2009 at 10:47 PMhow 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.
Slider Horace
November 28, 2009 at 6:23 AMWow 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?
Nastassia
November 30, 2009 at 8:00 AMwho 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!
Estelle
February 25, 2010 at 2:56 PMHi!
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
cathy
November 25, 2010 at 7:34 PMi 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!!
Lucy
November 3, 2012 at 2:45 PMI made this this afternoon and it tasted FANTASTIC!!!! Best ever pumpkin pie 😉
Ryan Gianos
December 28, 2019 at 4:31 AMWho doesn’t love pumpkin pie – delicious. Too bad I missed making this for the Holidays. Maybe next year. Cheers and Happy New Year!