French Pumpkin Pie

Quick Summary: French pumpkin pie, known in French as tarte à la citrouille, is a spiced pumpkin custard baked in a homemade shortcrust and finished with a light meringue swirl. This version uses fresh pumpkin puree, cinnamon, and nutmeg for a smooth filling with a sunny yellow color. Bake the crust blind first, then bake the filling at a low temperature so it sets without browning.

What is French pumpkin pie?

French pumpkin pie is a pumpkin custard tart baked in a homemade crust, made the French way with fresh pumpkin puree rather than canned. It is called tarte a la citrouille in French.

The filling is cooked pumpkin blended with cream, sugar, and warm spices such as cinnamon and nutmeg, then poured into a pre-baked crust and set in the oven at a low temperature to keep it smooth and pale.

In France, you will also see tourte au potiron. A tourte is a closed, two-crust pie, while a tarte is open with the filling on show. The words citrouille and potiron both translate as pumpkin, though bakers tend to reach for potiron for its sweeter, less watery flesh.

This version keeps the American pumpkin pie idea and gives it a French crust and a light meringue finish, so it works for Thanksgiving, Christmas, or any time in the fall.

There is a difference worth knowing for pumpkin fans. According to Talk in French: "... le potiron is smaller and more elongated while la citrouille is bigger and rounder."

Do you blind bake pumpkin pie?

Yes. Because pumpkin pie has a custard filling, you should blind bake the crust first. Blind baking means partially baking the empty crust before adding the filling.

This does two things: it lets the crust and the custard finish baking at the same time, and it keeps the base from turning soggy under the wet filling.

The usual method is to line the crust with parchment paper, fill it with pie weights or dried beans to hold its shape, and then bake. Rice, dried peas, or lentils can be used in place of pie weights.

You can also blind bake without weights: press the dough firmly into the base and sides of the pan, prick it all over with a fork, and bake as directed.

Why you'll love this recipe

1. This homemade pumpkin pie recipe is a basic, from-scratch recipe. Make a shared version of pumpkin pie or mini pumpkin pies.
2. Using seasonal types of pumpkin makes pumpkin pie one of the favorite desserts to enjoy all year round.
3. Freezing fresh pumpkin purée saves time in making the dessert.
4. Baking the pumpkin filling in ramekins makes a new gluten-free dessert for a pumpkin pie lover.
5. The plain matte surface of the finished pie calls for your creativity and decoration skills.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: use all-purpose flour to make this pumpkin pie.

• Butter: use unsalted butter to make the recipe.

• Icing sugar: make it yourself with a coffee grinder, or use store-bought powdered sugar.

• Eggs: use large eggs for the recipe. To facilitate the separation of egg whites from yolks of eggs, use chilled eggs and an egg separator. Then bring egg yolks to room temperature.

• Spices: the recipe calls for ground cinnamon and nutmeg, but feel free to customize the pie crust by adding spices of your choice, such as allspice, cloves, and ground ginger.

• Pumpkin: use sugar or pie pumpkins, or experiment with winter squash, such as butternut. You can also replace part of the pumpkin with candied yams or sweet potato for extra sweetness and flavor. Canned pumpkin purée works too; just make sure you don't accidentally buy pumpkin pie filling or mix.

• Whipping cream: use your favorite brand.

• Powdered milk: use whole milk powder to make the pumpkin filling.

• Sugar: use granulated or caster sugar. You can also try using half white and half brown sugar in the pumpkin filling to add some caramel flavor to the pie.

• Salt: a pinch harmonizes and balances the pie's flavors.

Equipment

Here are the main tools you need to make this recipe:

• pie pan
• parchment paper
• egg separator
• stand mixer
• saucepan
• colander
• rolling pin
• fluted tart pan
• stainless steel tart ring
• electric mixer
• rubber spatula
• blow torch
• food processor
• ramekins

How to make French pumpkin pie

Step 1. To make the homemade pie crust, place sifted flour, ground cinnamon, nutmeg, chilled butter cut into small cubes, and icing (powdered) sugar in the bowl of a stand mixer and mix until fine breadcrumbs.

Step 2. Add egg yolk and process until the pastry dough comes together (photo 1). Wrap in plastic wrap and refrigerate for one hour (photo 2).

Step 3. To make the pumpkin filling, pour 1 liter of water into a medium saucepan and bring it to a boil.

Step 4. Peel the pumpkin, cut the pulp into small pieces or cubes, and place it into the boiling water.

Step 5. Cook the pumpkin over medium-high heat until a knife can slide through the pumpkin cubes with ease.

Step 6. Drain the pumpkin in a colander and dry it with absorbent paper (photo 3).

Step 7. Place the pumpkin in the bowl of a stand mixer, then add whipping cream, whole milk powder, eggs (plus extra yolks), sugar, salt, and spices. Mix until smooth (photo 4).

Step 8. Preheat the oven to 355°F (180°C). Roll out the dough with a rolling pin between two sheets of parchment paper on a work surface until it is almost ¼ inch (6 mm) thick.

Step 9. Transfer the dough to a buttered 9-inch (23 cm) loose-bottomed fluted tart pan or a stainless steel tart ring, line it with the pastry, and chill for 10 minutes.

Step 10. Take the chilled pie crust from the refrigerator and trim the edges (photo 5).

Step 11. Prick all over with a fork, and bake the pie crust on the center rack of the oven for 13 to 15 minutes.

Step 12. Lower the temperature to 300°F (150°C). Pour the pumpkin mixture into the pre-baked pie shell (photo 6) and bake for 20 minutes.

Step 13. Watch the pie's surface during baking, as it must not turn golden brown; it has to be cooked to set.

Step 14. If necessary, reduce the oven temperature. Then, remove the pie from the oven and let it cool for at least four hours (photo 7).

Step 15. To decorate pumpkin pie, beat the white of an egg with granulated sugar using an electric mixer fitted with a wire whisk until firm peaks form.

Step 16. Add icing (powdered) sugar and gently combine with a rubber spatula.

Step 17. Spoon the meringue on top of the pie, swirl it as you spread, and burn the meringue with a blow torch. Next, arrange the fresh fruit of your choice (photo 8).

Expert tips

1. Customize the pie crust by adding spices of your choice, such as allspice, cloves, and ground ginger, if desired. 
2. Chill the dough, rolled between two sheets of parchment, for 5 to 10 minutes to make it easier to transfer to the pan.
3. Try using half white and half brown sugar in the pumpkin filling to add some caramel flavor to the pie.
4. Use Libby's 100% Pure Pumpkin if preferred.
5. It is a good idea to substitute part of the pumpkin with candied yams, butternut squash, or sweet potato to add additional sweetness and flavor to the pie.
6. Make sure to cool the pie completely before slicing and serving.

Recipe variations

This pumpkin filling is adapted from a recipe by French chef Christophe Felder. Here are a few ways to change it up:

• Rustic texture: mash the cooked pumpkin roughly with a fork, as Chef Felder does, for a more textured filling.
• Smooth texture: blend the pumpkin in a food processor for a finer, more even puree and a smoother pie surface.
• Gluten-free version: skip the crust and bake the pumpkin filling on its own in ramekins at 300°F (150°C) for 20 minutes for individual custards.
• Spice it your way: adjust the cinnamon and nutmeg, or add a pinch of ground ginger or clove for a warmer, spicier pie.

How to decorate pumpkin pie

The plain matte top of a pumpkin pie is pretty on its own, but a simple touch makes it stand out. Here are a few easy ways to decorate it:

• Meringue swirl: spread the meringue over the surface, swirl it, and lightly brown it with a blow torch.
• Fresh fruit: arrange fresh fruit of your choice on top, such as sliced figs like in the recipe below.
• Whipped cream roses: pipe roses of whipped cream over the pie, the way Amanda from I am Baker decorates her Pumpkin Pie Rose Cake.
• Pastry leaves: cut small leaves from leftover dough, bake them for about 5 minutes, then set them on top before serving, as Julie from Lovely Little Kitchen does in her Classic Pumpkin Pie.

Storing & freezing

Store the pumpkin pie tightly wrapped in the fridge it for up to 3 days.

To freeze, cover the pie with plastic wrap and freeze it for up to 4 weeks. To thaw, move the pie from the freezer to the fridge for at least 12 hours before serving. Avoid thawing the pie on the counter at room temperature, as the extra moisture will make the crust soggy.

Recipe FAQ

What is pumpkin pie called in French?
In French, pumpkin pie is called tarte à la citrouille. You may also see tourte au potiron, which is a closed, two-crust version. The words citrouille and potiron both mean pumpkin.

What are the best pumpkins for baking?
The best way is to choose the small-ish pumpkins labeled "sugar pumpkins" or "pie pumpkins" and to avoid the big ones, for example, jack-o-lantern pumpkins that are edible but bland and watery.

What's the difference between pumpkin pie and pumpion pie?
Both pumpkin pie and pumpion pie are made with pumpkin, but the old-fashioned pumpion pie also uses apples, Sherry wine, and fresh herbs such as little rosemary, parsley, and thyme.

Can you make pumpkin puree in advance?
Yes, you can make pumpkin puree in advance and keep it in a food-safe container in the fridge for a week. To freeze it, place fresh pumpkin puree in a freezer-safe, airtight container or a freezer-safe plastic bag, then freeze for up to 3 months. To defrost the pumpkin puree, thaw it overnight in the fridge.

How do you know when pumpkin pie is ready?
The pumpkin filling bakes for 20 minutes in this pie. You will need to watch the pie's surface during baking, as it has to stay yellow and not brown. If necessary, reduce the oven temperature. Once you take the pie from the oven, there may be a little jiggle in the center, but it will set as it cools.

Can you make a pumpkin pie in advance?
Yes, you can. Bake this pie up to two days ahead, wrap it in plastic film, and refrigerate until ready to serve.

How to serve pumpkin pie
Serve the cooled pumpkin pie on its own or with a dollop of whipped cream. You can also sprinkle a little pumpkin pie spice or ground cinnamon over the cream or season the tart with a little salt and pepper and serve it as a light midday meal.

How many calories are in French pumpkin pie?
One slice of this French pumpkin pie has about 460 calories. The exact number depends on your slice size and the cream you use.

Love tarts? Try these next!

• French caramel apple tart
• Apple tarte Tatin
• Quince tarte Tatin
• French lemon meringue tart
• Hazelnut pie
• Cherry crumb pie
• Fig tart
• Chocolate tart
• Browse all the Tart Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The pumpkin filling recipe was adapted from http://www.christophe-felder.com/. The pie recipe was originally published on October 29, 2018. It has been revised to include improved content and photos.