French-Style Pumpkin Pie - Tarte à la citrouille Recipe
French-Style Pumpkin Pie - Tarte à la citrouille
Flavors of France
Total time: 1hr to 2hr

Prep. time: 15-20 minutes
Cooking time: 25 + 30 minutes

Difficulty: Easy
Chef's Note

In some regions of France, the tart is seasoned with a little salt and pepper and served as a light midday meal.

- 300 g (10 oz.) Pumpkin flesh, peeled, fibers and seeds removed
- 50 g (2 oz.) sugar
- 50 g (3 tbsp.) butter
- 100 ml (6 tbsp.) heavy cream
- 3 eggs
- 250 g (9 oz.) pie pastry
- Cinnamon or ginger
  1. Cook the pumpkin with 4 tbsp. of water in a covered saucepan over low heat for about 20 minutes or until reduced to a purée;
  2. remove the lid and continue cooking until all the liquid has evaporated;
  3. add the sugar, butter, cream and beaten eggs;
  4. season to taste;
  5. roll out the pastry and line a deep tart pan; prick the bottom; pour the filling into the shell; bake in a preheated 180° C (350° F) oven for about 30 minutes.
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