French Pumpkin Pie with Spiced Custard Filling
Rustic French pumpkin tart with a buttery shortcrust base, silky spiced custard filling made from fresh pumpkin puree, and topped with sweetened whipped cream. Warm autumn spices—cinnamon, ginger, clove, and nutmeg—infuse the tender filling. Baked until set, then cooled and finished with a generous dollop of homemade whipped cream.
Ingredients
- 1 shortcrust pastry
- 1 lb pumpkin, peeled, seeded, cut into piecesbutternut squash or other winter squash1:1vegetableadds dairy
similar texture and sweetness when cooked
Full guide → - 8 ½ tbsp liquid creamcreme fraiche1:1dairydairy-free
tangier result, similar richness
- ½ cups brown sugar, fine
- 3 eggs, large
- 1 tsp cinnamon, ground
- ½ tsp ginger, ground
- clove, ground(optional)
- nutmeg, ground(optional)
- 1 ¼ tbsp cream, for whipping
- 1 tbsp powdered sugar
Instructions
- 1
Peel and cut pumpkin into pieces, removing all seeds.
- 2
Boil pumpkin until tender, about 30 minutes.
- 3
Preheat oven to 350°F with both top and bottom heat.
- 4
Drain pumpkin well and press through a ricer or food mill to puree.
- 5
In a large bowl, beat eggs with brown sugar.
- 6
Add liquid cream, pumpkin puree, and spices of your choice. Mix well.
- 7
Butter and flour a mold approximately 10 ¼" in diameter.
- 8
Place shortcrust pastry in the mold and trim excess edges.
- 9
Pour pumpkin mixture into the mold.
- 10
Bake at middle height for 35 to 40 minutes. Check doneness by inserting a knife midway between edge and center; if it comes out clean, tart is cooked.
- 11
Remove from oven and cool completely.
- 12
For whipped cream, use very cold cream with a whisk or electric mixer. When almost whipped, add powdered sugar and continue beating to desired consistency.
- 13
Serve tart portion with a generous spoonful of whipped cream on top.
Tips
Use a ricer or food mill for the smoothest pumpkin puree; avoid a blender which may make it too wet.
Chill the whipping cream and all equipment before beating for best volume.
The knife test checks for a clean insertion; slight moist crumbs indicate doneness—do not overbake or filling will crack.
Good to Know
Cover and refrigerate up to 3 days. Whipped cream best served fresh; prepare no more than 2 hours before serving.
Bake tart fully and cool completely up to 1 day ahead. Whip cream on the day of serving.
Serve at room temperature or chilled, each slice topped with a generous spoonful of sweetened whipped cream.
Common Mistakes
Do not skip the straining/pureeing step to avoid a watery, grainy filling.
Do not use warm cream for whipping to avoid thin or broken whipped cream.
Do not overbake to avoid a cracked, dry filling.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and sweetness when cooked
Full guide →