General Discussion

Pies

pumpkin pie + tarte tatin hybrid?

Share:

General Discussion 5

pumpkin pie + tarte tatin hybrid?

Yvonne Lai | Nov 24, 2002 08:33 PM

I want to make pumpkin pie this year for a Thanksgiving gathering, but one of the people there is pretty much lactose-intolerant and doesn't like creamy or custardy desserts of any kind. I was thinking about making an alternative pumpkin pie -- something that involves pumpkin meat that's perhaps carmelized rather than pureed then mixed with cream. What I have in mind is a texture that is something of a hybrid of a peach tart, the filling of pecan pie, and tarte tatin. One idea I have is to bake, scoop, and cut up the flesh as you would normally for a pumpkin pie, then putting sugar and butter on the bottom of a pie tin as you would for tarte tatin, throughly douse the pumpkin in a mixture of brown sugar+spices, and then proceed as you would a tarte tatin.

Does anyone have any ideas, cautionary tales, or advice as to how I could pull this off, or if this has been done before? Any input is greatly, greatly appreciated. Thank you so much!

Want to stay up to date with this post?

Recommended From Chowhound