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French Pumpkin Pie

Ready Pumpkin Pie served on a marble cutting board.

4.8 from 21 reviews

Enjoy this French pumpkin pie recipe to make a truly classic dessert for a Thanksgiving holiday. The pie will impress you with its sunny yellow filling, scented with cinnamon and nutmeg and baked to perfection. Finish it off with a swirl of meringue to make it unique



For the pie crust:

  • 1 1/2 cup + 1 1/2 tablespoons (200 g) all-purpose flour
  • 5.3 oz (150 g) butter
  • 1/3 cup (40 g) icing (powdered) sugar
  • 1 large egg yolk
  • 1/2 teaspoon ground cinnamon
  • 1 pinch of nutmeg

For the pumpkin feeling:

  • 17.6 oz (500 g) pumpkin puree
  • 1/2 cup + 2 teaspoons (125 g) whipping cream
  • 3 tablespoons (25 g) whole milk powder
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup (150 g) granulated sugar 
  • 1 teaspoon salt
  • 1 pinch of nutmeg

For the decoration:

  • 1 large egg white (30 g) egg whites
  • 2 tablespoons (30 g) granulated sugar 
  • 1/4 cup (30 g) icing (powdered) sugar
  • fresh fruit of your choice

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.


  1. To make the 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. Add egg yolk and process until the pastry dough comes together. Wrap in a plastic film and refrigerate for one hour.
  2. Preheat oven to 355 F/180 C. Roll out the dough with a rolling pin between two sheets of parchment paper until almost 1/4-inch/6 mm thick. Line a buttered 9-inch/23 cm loose-based fluted tart pan with the pastry and chill for 10 minutes. Then trim edges, prick all over with a fork and bake for 13 to 15 minutes.
  3. To make the pumpkin filling, bring 1 liter of water to a boil. Peel pumpkin, cut the pulp into cubes, and place into the boiling water. Cook the pumpkin till the tip of a knife can go through the pumpkin cubes in without resistance. Drain the pumpkin with a colander and dry it with the absorbing paper. Place pumpkin in the bowl of a stand mixer, add whipping cream, whole milk powder, eggs, plus extra yolks, sugar, salt, and spices. Mix until smooth.
  4. Decrease the oven temperature to 300 F/150 C. Pour the mixture into the pre-baked pie crust and cook for 20 minutes. Watch the pie surface during baking since it must not become brown, it has to be cooked to set. If it is necessary, reduce the oven temperature. Remove the pie from the oven and let it cool for at least four hours.
  5. To decorate pumpkin pie, beat white egg with granulated sugar, using an electric mixer until firm picks. Add icing sugar and gently combine with a rubber spatula. Spoon the meringue on top of the pie, swirl it as you spread, and burn the meringue with a blow torch. Arrange the fresh fruit of your choice.


  1. Customize the pie crust by adding spices of your choice such as allspice, cloves, ground ginger if you desire. 
  2. Chill the dough rolled between two sheets of parchment for 5 to 10 minutes to facilitate transferring it 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 canned pumpkin puree if you prefer.
  5. 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.





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