There’s something undeniably comforting about the rich, creamy texture of a homemade custard tart, and when you add the earthy sweetness of pumpkin, it becomes pure magic. Pumpkin Tarte à la Bouillie is a classic Southern-inspired dessert that blends velvety smooth pumpkin custard with a flaky, buttery crust. Imagine taking a bite—the warmth of cinnamon and nutmeg dances on your taste buds, while the silky filling melts in your mouth. Trust me, this one’s a game-changer!

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Why You’ll Love Pumpkin Tarte à la Bouillie

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a holiday gathering, a cozy family dinner, or simply treating yourself to something special, this tart fits every occasion. Here’s why you’ll love it:

Versatile

Perfect as a holiday showstopper or a simple weekend indulgence. Serve it warm with whipped cream for a comforting dessert or chilled for a refreshing treat.

Budget-Friendly

Made with pantry staples, so no fancy ingredients are needed! Just simple, wholesome components that come together beautifully.

Quick and Easy

While it looks impressive, it’s surprisingly easy to make. The filling comes together in minutes, and the crust is foolproof. Even if you’re not an expert baker, this tart will make you feel like one.

Rich and Creamy Texture

The silky pumpkin filling contrasts perfectly with the flaky crust. Every bite is a dreamy combination of smooth and crispy.

A Crowd-Pleaser

Pumpkin lovers and dessert skeptics alike will fall for this one. It’s the kind of dessert that disappears quickly at the dinner table!

Ingredients in Pumpkin Tarte à la Bouillie

Here’s what makes this tart so irresistibly good:

Pie Crust: A buttery, flaky crust that holds the luscious filling together. You can use homemade or store-bought for convenience.

Pumpkin Purée: The star ingredient, adding natural sweetness and a creamy texture. Make sure to use pure pumpkin, not pumpkin pie filling.

Milk: Creates a smooth, custard-like texture that blends beautifully with the pumpkin. Whole milk or evaporated milk works best.

Eggs: Essential for thickening the filling and giving it that rich, custardy consistency.

Sugar: Adds just the right amount of sweetness to complement the pumpkin’s natural flavors.

Cornstarch: A secret ingredient that helps set the custard, ensuring the perfect creamy texture.

Vanilla Extract: Adds depth and warmth to the filling, enhancing the overall flavor.

Spices: Cinnamon, nutmeg, and a pinch of cloves bring cozy autumn flavors to every bite.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures even baking and the perfect texture.

Prepare the Crust

Roll out the pie dough and gently press it into a tart pan. Trim any excess and crimp the edges for a decorative touch.

Make the Pumpkin Filling

In a large bowl, whisk together pumpkin purée, sugar, cornstarch, and spices. Slowly add milk and vanilla extract, stirring until smooth.

Incorporate the Eggs

Add the eggs one at a time, whisking gently to avoid overmixing. This step ensures a creamy consistency.

Assemble the Tart

Pour the filling into the prepared crust, smoothing out the top.

Bake to Perfection

Place the tart in the oven and bake for 45–50 minutes, or until the center is set and slightly jiggly.

Cool and Set

Let the tart cool completely before slicing. This allows the filling to firm up and makes for cleaner cuts.

Serve and Enjoy

Slice and serve with a dollop of whipped cream or a dusting of cinnamon for extra flair.

How to Serve Pumpkin Tarte à la Bouillie

Here are some perfect ways to enjoy this delicious tart:

With Whipped Cream: A classic pairing that adds a light, airy contrast to the dense filling.
Drizzled with Caramel Sauce: Elevates the flavors with a touch of buttery sweetness.
Topped with Toasted Pecans: Adds crunch and a nutty depth to each bite.
Alongside Coffee or Tea: The warm spices pair beautifully with a hot drink.
Chilled or Warm: Enjoy it straight from the fridge for a firmer texture or slightly warmed for a softer bite.

Additional Tips

Prep Ahead: Make the crust in advance and refrigerate until ready to use.
Adjust the Sweetness: If you prefer a less sweet dessert, reduce the sugar slightly.
Spice It Up: Feel free to add more cinnamon or even a dash of ginger for an extra kick.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze for Later: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

FAQ Section

Q1: Can I use fresh pumpkin instead of canned?
A1: Yes! Just roast and purée fresh pumpkin until smooth. It may have more moisture, so blot it with a paper towel before using.

Q2: How do I know when the tart is done baking?
A2: The center should be slightly jiggly but not liquid. It will firm up as it cools.

Q3: Can I make this tart dairy-free?
A3: Absolutely! Swap the milk for coconut milk or almond milk for a dairy-free version.

Q4: What’s the best way to prevent a soggy crust?
A4: Blind-bake the crust for a few minutes before adding the filling, or brush it with a thin layer of egg wash.

Q5: Can I make this tart ahead of time?
A5: Yes! You can make it a day in advance and store it in the fridge. It actually tastes even better the next day!

Q6: Do I have to use cornstarch?
A6: Cornstarch helps thicken the filling, but you can substitute with arrowroot powder or flour if needed.

Q7: Can I add a streusel topping?
A7: Yes! A brown sugar and pecan crumble would be a fantastic addition.

Q8: How do I reheat leftovers?
A8: Warm slices in the oven at 300°F for 10 minutes, or microwave for 20–30 seconds.

Q9: Can I use a different crust?
A9: Definitely! Graham cracker crust or a nut-based crust would also work beautifully.

Q10: What if my filling cracks?
A10: No worries! A cracked surface won’t affect the taste. Just cover it with whipped cream, and no one will know!

Final Thoughts

Pumpkin Tarte à la Bouillie is the ultimate cozy dessert, blending silky pumpkin custard with a flaky, buttery crust. Whether you’re making it for a festive gathering or just because you’re craving something sweet, this tart never disappoints. So go ahead—gather your ingredients, preheat that oven, and treat yourself to a slice of pure autumnal bliss. You deserve it!

Pumpkin Tarte à la Bouillie

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Author: Maria
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Yield: 1 tart (serves 8-10)
Category: Dessert
Method: Baking
Cuisine: FRENCH

Print Recipe

Description

This creamy pumpkin pudding pie features a Cajun sweet dough crust and a silky spiced filling. The unique bouillie-style custard gives it a rich texture, making it a standout dessert for Thanksgiving or any cozy gathering

Ingredients

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Instructions

1️⃣ Prepare the Crust:

In a food processor, pulse flour, powdered sugar, baking powder, and salt.
Add butter cubes and pulse until it forms a coarse meal.
In a separate bowl, whisk egg, egg yolk, milk, and almond extract.
Mix wet ingredients into the dry until a dough forms. Knead gently, then shape into a disc.
Roll dough between two pieces of floured parchment paper to ¼-inch thick (about 12-14 inches in diameter).
Chill for at least 1 hour or overnight.

2️⃣ Make the Filling:

In a saucepan (off heat), whisk brown sugar, flour, and salt.
Whisk in eggs, pumpkin puree, and spices until smooth.
Gradually whisk in milk and cream (or sour cream).
Cook over medium-low heat, whisking frequently, until thickened (about 10 minutes).
Remove from heat and stir in butter (two cubes at a time) and vanilla extract.
Transfer to a bowl, cover with plastic wrap touching the surface, and set aside.

3️⃣ Assemble the Tart:

Let the dough rest at room temperature for 10 minutes.
Peel off one parchment layer and invert dough into a 10-inch tart pan (or 9-inch pie dish). Press into the pan and trim excess.
Use a 1 ½-inch cookie cutter to cut circles from excess dough for a decorative edge (optional).
Pour pumpkin filling into the crust.

4️⃣ Bake & Cool:

Preheat oven to 350°F. Place tart on a parchment-lined baking sheet.
Bake for 35-40 minutes, or until the filling is set.
Cool to room temperature, then refrigerate overnight for best results.
Store leftovers in the fridge for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg