Prep time
20 mins
Total time
50 mins
Serves
6-8 people
Level
Easy
About the recipe
Ok, I admit, you will never find this recipe, nor anything close to it here in France. That’s because pumpkin pie doesn’t exist here! This recipe is a 100% original from moi. With my 12 years plus experience in the French kitchen, I came to know how the French cook.
With that, here is a crazy delicious French version of normal pumpkin pie recipe. The upgrades in the ingredients make all the difference in the taste. Be daring, you won’t regret it!
Ingredients
Sweet/Salty Tarte Crust● 2 cups of freshly cooked and blended pumpkin / kuri squash purée ● 3 large eggs ● 1 cup heavy cream ● 1 tsp vanilla extract ● ¾ cup sugar
• 1/8 tsp salt
• 1.5 tsp cinnamon
• ½ tsp pumpkin spice (les quatre épices)
• optional : 2-3 tsp amber rum
• optional : 1 tbsp ground almond/hazelnut flour
Preparation
1. Preheat the oven to 350 °F (180 °C).
2. Use a pre-made crust or a French Cuisine Made Simple Pie Crust (https://frenchcuisinemadesimple.com/french-sweet-or-salty-tarte-crust-base/) for this recipe. If using my French Crust recipe, be sure to cook the crust half way (10 minutes) so that it can finish cooking in the oven with the pie filling in it.
3. Prepare the pumpkin filling.
I highly recommend using the kuri squash because it’s flavors are so much nuttier and more delicious than a simple pumpkin. If you cannot find the kuri squash then use pumpkin. Cooking the pumpkin/kuri fresh from scratch will give it a lot more taste than canned pumpkin. To cook the fresh pumpkin, if an Instant Pot isn’t available, the pumpkin can be steamed and then reduced to a purée. Be sure to drain the water from the Instant Pot before blending.
4. In a bowl, whisk the eggs together.
5. Add all of the remaining ingredients together and whisk again.
6. Slowly pour the ingredients onto the pie crust.
7. Sprinkle with cinnamon and place the pie the oven for 20-25 minutes or until a knife comes out clean.
8. Dust lightly the top of the pie with some optional ground nuts and serve!
9. This pie refrigerates well for 5 days or it can be stored in the freezer for up to 3 months.
