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 it in each city. Some make it sweet or savory, as a flan, a cake or a pudding, flavored with zesty citruses or spices, nestled with raisins and prunes, or even (rarely, and un-traditionally for some) made with wheat flour, rather than corn flour.
This sweet pumpkin version is one of my favorites, as it is very simple to make, creamy and fragrant – and I think the most likely to please the American palate. It is actually fair to say that it resembles its American cousin, but the corn flour gives it a more satisfying texture. Best of all, you definitely do not need a crust to complete it, as the vanilla and rum bring more warmth and authentic French flavors to the pie.
If you’re looking for a little switch from your traditional pumpkin pie, this recipe is for you!
If you try this French corn Pumpkin “pie” recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
A recipe inspired by Mes Bonnes Recette du Sud-Ouest and sktv.
8 comments
I’m definitely going to try this recipe! How does it keep? Can you make it a day in advance?
Thanks Taylor. The “pie” is pretty moist so it keeps well, you can definitely make it a day in advance. But if you add a frosting on top, I’d suggest you frost the cake just before serving (or a few hours prior if the frosting needs to set). I hope you enjoy it!
It’s a great recipe. Thank you very much! The pie turned out soft and perfectly sweet. It’s an ideal substitute for American pumpkin pie if you want more pumpkin and don’t want to make crust. Will make it again.
Thanks Natalia, I’m glad to hear you enjoyed. It’s exactly it: a nice little switch from the American pumpkin pie!
I’d love to try this, but please clarify one ingredient before I do. In the intro you mention using corn flour, but in the actual recipe you refer to corn meal. My understanding they are actually different – corn flour is finer, while corn meal (typically used for cornbread) has a coarser, grittier texture. I’m thinking you use corn flour. I’ve never used it, but I’ve seen Bob’s Red Mill Corn Flour here in the United States, and it is also available online. Is that what you use or just regular corn meal? Thanks.
Hello, Deb. Corn meal is what is needed for this recipe (ideally not too coarse). It gives the cake a bit of texture, much like it does for typical american cornbread.
Thanks, Audrey. I know what to look for now. It will be hard to convert my husband from traditional American pumpkin pie – I have been trying for years. This recipe looks like it might just be the one!
It could be! The texture threw my husband for a bit of a loop as well, as all he’s ever known (and loved) was pumpkin pie. I don’t know if he’ll ever convert over, but he does enjoy this one, for sure!