Pumpkin Pie

Sweet Tartes
October 12 , 2016 / By / , , / Post a Comment

Cet article est aussi disponible en: French

Pumpkin Pie Tarte citrouille

When I was in France, the main time pumpkins were mentioned was in fairy tales. I knew we could consume it but I had never tasted any. Now that I’m in the US, I got a new appreciation for it. It almost feels  like this squash is worshiped here from September to November. People decorate with them, drink or eat them. It’s in coffees, in cakes, in candies or even in candles.

My family always look forward to Thanksgiving because it’s about the only time we would eat pumpkin pies. I have to say that I have always been scared to make them. I thought that I wasn’t American enough… I know, silly… My pumpkin pie isn’t the traditional one made with evaporated or condensed milk. The texture is too dense to my taste. I like my pie fillings light and airy. This is why I beat my eggs with the sugar to make a mousse like texture. My filling doesn’t have any dairy at all.

And to make it more festive, I added simple decorations. You can cut out and bake leaves out of the leftover pastry you used for the crust or like I did, cut out leaves out of paper and use them as stencils. Just dust powered sugar over them, lift and voilà: a beautiful and elegant dessert. Enjoy!

slices of pumpkin pie/ parts de tarte citrouille
pumpkin pie up close tarte citrouille


Print Recipe
Pumpkin Pie Yum
With its dairy free filling, this pumpkin pie is light and airy. The perfect way to end your Thanksgiving dinner.
pumpkin pie up close tarte citrouille
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
pumpkin pie up close tarte citrouille
  1. Preheat the oven to 400 °F/200 °C. Roll out the crust onto a greased tarte pan. Poke the dough with a fork and cover with parchment paper. Add dried beans or pie weights and blind-bake for 20-25 minutes, until the edges are golden brown.
  2. To make the filling, beat together the sugar and the eggs in a medium bowl, until it turns pale yellow and slightly thick. Add the vanilla, cinnamon, ginger, nutmeg, corn starch and the pumpkin puree. Pour into the pie crust and bake for another 15 minutes. Dust with powered sugar before serving.
Recipe Notes

To make the pumpkin puree from scratch, you can use one of these 2 methods:

Baked: Preheat your oven to 375°F/190 °C. Line a baking sheet with aluminium foil and oil it with cooking spray. Cut a medium sugar pumpkin in half and scrape out the insides. Place the pumpkin halves cut side down on the lined baking sheet and bake for about one hour until a knife can go through easily. Let cool and scoop out the pulp and puree until smooth.

Boiled: Cut a medium sugar pumpkin in half and scrape out the insides. Peel each half and cut in chunks. Cook in boiling water for about 15-20 minutes. Drain and puree until smooth.


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