Pumpkin pie

(Tarte  la citrouille)

Of course, the simplest way to get a good pumpkin pie is to go down to your local Publix supermarker and buy one.  Publix is a bit far for us, though, so we do it by hand.

Recipe for one pie:

quantity ingredient instruction
Preheat oven to 200°C
~600 g pumpkin Cook, like potatoes, in a little salted water (~20 minutes)
100-125 g sugar Mash the pumpkin, then mix or stir into it the spices, eggs and liquids 
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 eggs, slightly beaten
10 cl crème fraiche
1 cup milk
Either use a purchased pie crust or pâte brisée (or sablée, if you prefer) or - better yet - make your own like this.
1 1/2 cups sifted flour Add all these to your food processor and mix until flaky.
1/2 tsp salt
1/2 cup butter
6-7 tsp water Pour slowly into processor chimney until dough sticks together into a lump (almost); don't add too much water.
Roll dough on clean,  lightly floured, flat surface and transfer to baking dish.  Put into pre--heated oven for 5 minutes to firm up dough.
Leaving pan on slightly pulled-out oven rack, pour filling in and cook for ~30-45 minutes, depending on thickness and oven temperature.  

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