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!

French Corn Pumpkin

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 45-55 hour 45-55 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 9 voted )

Ingredients

1 2/3 cup (375g) Pumpkin puree
1 cup (150g) cornmeal
1 tbsp (12.5g) cornstarch
A 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

Pre-heat oven to 350F(180C), with a rack in the middle. 

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.

Pour the batter into a prepared 9-inch circle springform pan (buttered and with a circle of parchment paper at the bottom).

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).

For serving, enjoy on its own (the French way) or with whipped cream (the American way). Me, I enjoy it topped with Greek-yogurt.

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.

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