Tantalizing French Pumpkin Pie: A Delight for the Soul

For our pie filling, chop the pumpkin pulp into little cubes and let it simmer for about 30 minutes with half of the cream. You want it to be super tender and melt in your mouth. Now, here comes the egg-citing part: separate the egg whites and yolks. Whisk those yolks with sugar until they’re as pale as a ghost and double in size. Throw in that cinnamon and nutmeg for a spicy twist!

Blend the pumpkin pulp with the remaining cream to get a super smooth puree. Pour in the egg-yolk-sugar-spice cocktail and blend again for good measure. Now, for some extra fluffiness, beat the egg whites until they resemble fluffy clouds and fold them gently into the pumpkin mixture. Pour this heavenly mixture onto the pie crust and let it bake in the oven for about 30 minutes or until the top is a lovely shade of golden.

Once out, let it cool down for a good 15 minutes before you unmold. Serve it warm or room temperature, and trust me, you’re in for a treat!

Recipe by Elisabeth Scotto. Styling by Sergio Da Silva. Photography by Marie-Pierre Morel.