Pumpkin Pie from Provence

(Tarte de Potiron)
Recipe from Lonna

This is a delightful departure from the usual holiday pumpkin pie. This one tastes of oranges, lemons and rum.

1/2 pie crust recipe...for a 10-inch pie pan
Use any basic crust recipe or make a special, sweet crust by adding extra egg and sugar

Preheat oven to 350 degrees F

  • 1/4 cup melted butter
  • 1 can (15 oz.) pumpkin
        NOTE: make sure to use plain pumpkin, without the traditional ginger/cinnamon/clove spice mixture added.
  • 2 Tablespoons flour
  • 3 large eggs
  • 3/4 cup milk or half & half
  • 1 Tablespoon orange blossom water (or other concentrated orange flavoring)
  • 3 Tablespoons dark rum
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/2 cup sugar

Mix ingredients and put in pie shell. Bake at 350 degrees 45 to 50 minutes.
Test center with a clean knife to make sure it is done

Topping (optional)::
When the pie is cool, top with a handful of finely ground toasted almonds mixed with a Tablespoon or so of powdered sugar.

I'm unsure of the origin of this recipe. I remember a big format book on French cooking with lots of pretty photographs from the Ames Public Library.