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Le Chaudron recipe
Tarte à la citrouille fantôme
Ghost pumpkin pie
⏱ 75 minServes 8Medium390 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1shortcrust pastry
400 g (14 oz)pumpkin purée
120 g (4 oz)brown sugar
2whole eggs
200 ml (¾ cup)heavy cream
2 tspfour-spice mix (quatre-épices)
100 g (3½ oz)whipped cream
20 gdark chocolate
- 1 shortcrust pastry
- 400 g (14 oz) pumpkin purée
- 120 g (4 oz) brown sugar
- 2 whole eggs
- 200 ml (¾ cup) heavy cream
- 2 tsp four-spice mix (quatre-épices)
- 100 g (3½ oz) whipped cream
- 20 g dark chocolate
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection, line the tart pan with the pie dough, prick the base with a fork and chill.
- In the bowl, whisk the pumpkin purée with the brown sugar, eggs, cream and four-spice until smooth.
- Pour into the crust, spread evenly and tap the pan lightly to release air bubbles.
- Bake 40 min until set and slightly domed in the center, then let cool completely.
- Pipe several small pointed swirls of whipped cream on the cooled pie to make ghosts.
- Add two small dots of chocolate to each for eyes and chill until serving.
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