Recipe: Pumpkin Pie

Name: Tarte au potiron
Prep time: 15 min
Cook time: 45 min
Total time: 120 min
Yield: 8 portions
Ingredients: 400 gr de potiron en purée3 ½ufs100 gr de sucre roux de canne20 cl de crème liquide entière1 c. à café de cannelle1/2 c. à café de muscadeUne petite pointe de clous de girofleUne petite pointe de cardamome (facultatif)Pâte brisée :250 gr de farine,125 gr de beurre ramolli15-20 cl d'eau fraîche

By asimegusta ★ ★ ★ ★ ★ 4.3/5 (7 reviews) Desserts

Prep 15 min

Cook 45 min

Rest 1h

Total 2h

Servings 8 serv.

Ingredients for 8 servings

400 gr pumpkin puree
3 ½ eggs
100 gr brown cane sugar
20 cl whole liquid cream
1 tsp cinnamon
1/2 tsp nutmeg
A small pinch of cloves
A small pinch of cardamom (optional)

Shortcrust pastry:

250 gr flour
125 gr softened butter
15-20 cl fresh water

Step-by-step directions

1- Bake a whole pumpkin in the oven at 185°C for 1 to 1½ hours, let cool, open, remove the seeds, remove the flesh and puree it.

2- In a large bowl, mix together all the ingredients well. Let rest for one or more hours in the refrigerator to distribute the flavors.

3- Preheat the oven to 200°C.

4- Prepare the shortcrust pastry.

5- Fill a buttered tart pan.

6- Bake for 40 minutes. When the tip of a knife comes out clean, the tart is done, otherwise, add a maximum of five minutes.

Chef Patrick's Comment

Here is my version of this recipe. 1) Peel your pumpkin to have about 400g of flesh, cut it into large dice then cook it in 1/2 liter of salted whole milk.2) Drain it then pour it into a bowl, add four whole eggs, a pinch of nutmeg, and a tablespoon of cinnamon, 100g of cane sugar and the remaining milk from the cooking and let cool for three hours.3) Prepare your pastry. Preheat the oven to 190°(th6+). Roll out your pastry on a pan in

Potiron Dessert au potiron