Tarte à la citrouille Chai

Source: William Sonoma “Le livre de recettes Pie”

piece of pumpkin chai pie
pumpkin chai pie

Pumpkin pie or even better Pumpkin Chai pie. Some love it, while others detest it. I’m in the previous category. I love this dessert for many reasons. Premier, it’s a rarity to enjoy a piece of it, et il est habituellement réservé pour la saison de vacances. Particular Halloween and Thanksgiving. It’s a symbol of fall. Its flavor is fall, nice and spicy, a bit nutty, and warm. The first mention of pumpkins was around the 1500’s. It was a new product discovered in Central America from the early European explores. They of course brought the orange beauty back to the shores of England. Thus stemmed the boom of the English pie revolution.

Early English cookbooks dating back to the 1600’s, showed and instructed cooking the pumpkin together with milk, straining then cooking in a crust. Not much is different today. Pumpkin in a tin? Forget it! It’s too easy to pick a pumpkin (really any will do), slice it in half, bake, cool it, then scrape it out and puree together with milk or cream, spices, sugar and a bit of corn starch to stabilize it.

Tarte à la citrouille Chai

It’s a revolution brewing for over 500 years. Get your pumpkin pie on, with out the can
Type de plat Dessert
Cuisine américain
Temps de préparation 45 procès-verbal
Temps de cuisson 50 procès-verbal
Temps total 1 heure 35 procès-verbal
portions 10 tranches


Pie remplissage

  • 1 petit citrouille for roasting
  • 1 tasse brown sugar firmly packed
  • 1 SCT amidon de maïs
  • 3/4 c cannelle
  • 3/4 c gingembre moulu
  • 1/2 c ground cardamom
  • 1/2 c clou de girofle moulu
  • 1/2 c sel
  • 3 grand œufs lightly beaten
  • 1 tasse crème
  • 11/2 c vanille

Pie Crust

  • 1 1/4 tasses farine 200 grammes
  • 1 SCT sucre
  • 1/4 c sel
  • 1/2 tasse beurre cold and squared
  • 3 SCT eau very cold


Pour la garniture:

  • Préchauffez le four à 200 degrees celsius. Take your small pumpkin, slice in half and clean out the seeds. Lay face up on a baking sheet and bake until soft. Take out and cool completely.
  • scoop out the puree from the cooked pumpkin and combine with the brown sugar and mix.
  • add your spices along with the cornstarch. Add the beaten eggs, and heavy cream.
  • fill into pre-baked, pre-cooled pie crust.
    Cuire @ 200 C. pour 45 ma. or until firm.
  • Laisser refroidir, cut and serve with a dallop of whip cream

For Pie Crust

  • combine all ingredients together (beurre, farine, sel), and form into crumbly mixture. Add the cold water and mold the dough together.
  • Put into pie form, et cuire 20 ma. @ 200 C. or until lightly golden.
  • It might be difficult to avoid burnt crust. If necessary, cover the crust with foil and continue to bake until the center is set.
  • cut and serve together with a dollop of cream (sprinkled with a hint of cinnamon)
    piece of pumpkin chai pie
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