[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.
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