French Corn Pumpkin
You might think of pumpkin pie as a 100% American dessert – but the French have their own version of it too! It comes in the form of a crust-less pie, made from a mix of pumpkin puree and corn flour, and is usually flavored with vanilla and rum. Known in French as a “Milassou à la citrouille”, this rustic dessert hails from the South-West of France, and is especially popular in Gascony, Languedoc and in the Pyrenees. And as with most regional recipes, you’ll find a different take on…
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cup (375g) Pumpkin puree
- 1 cup (150g) cornmeal
- 1 tbsp (12.5g) cornstarchA pinch of salt
- ½ cup (100g) sugar
- 1tsp vanilla extract
- 4 large eggs
- 1/3 cup (75g) unsalted butter, melted
- 1 1/3 cup (330ml) milk
- 1 tbsp (14ml) rum
Instructions
- 1
Pre-heat oven to 350F(180C), with a rack in the middle.
- 2
Combine the pumpkin puree with the corn meal, corn starch, salt, sugar, vanilla extract and eggs. Mix until just incorporated. In a separate bowl, whisk together the milk, melted butter and rum. Slowly pour into the pumpkin mixture, and mix until fully incorporated.
- 3
Pour the batter into a prepared 9-inch circle springform pan (buttered and with a circle of parchment paper at the bottom).
- 4
Cook for 45-55 minutes (until the edges are golden, the center will still look slightly under-baked). Let cool for at least one hour before serving (the center needs time to firm up).
- 5
For serving, enjoy on its own (the French way) or with whipped cream (the American way). Me, I enjoy it topped with Greek-yogurt.