French Corn Pumpkin “Pie”
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.
- Who: Pumpkin · Method Pre-heat