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French Corn Pumpkin Pie Millhassou

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Gorgeous traditional French pie that would please any crowd in the Midwest too!

 

Pumpkin Cornflour Pie
Millhassou / Millassou
500gr/1 lbs pumpkin flesh
80gr butter
200gr corn flour
150gr sugar
5 eggs
5dl milk
5cl rhum
1 vanilla pod
Salt

 

At my local farmers' market I could not find any nice small pumpkin and a lady farmer kindly cut me a pumpkin down to size.

To make a fine pie fine ingredients are needed - organic corn kernels and a Tahitian vanilla pod.

 

Using my Austrian flour mill, I turned the corn kernels into fine corn flour, then sift the flour to remove the bran.

 

Cook the peeled and cubed pumpkin with a tablespoon of water in a covered pot until soft, them mash.

Combine the pumpkin purée with the cornflour.

Mix and beat in the eggs.

Slice open and scrape the vanilla pot. Heat the milk and throw the sugar and vanilla pod into the milk, turn off the heat and cover. Let it rest for a night if you can. Then combine with the pumpkin-cornflour mixture until you get a smooth batter. Add a glass of rhum and a pinch of salt.

Butter the inside of a cake pan and put in the fridge for a couple minutes for the butter to firm. Add a tbsp flour inside the cake pan and rub all over the butter by moving the pan to make sure the batter will not stick. Then carefully pour in the pumpkin batter and bake in a medium hot oven for about 1 hour or as long as it takes for a knife blade to come out clean.

Let the cake rest for 10 minutes and unmold it.

Serve warm or cold.

I servied this with the caramel-vanilla sauce that Pierre Hermé makes for his roasted pineapples.


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14 Comments

  • #1
  • Comment by Bruce F
It looks like a great recipe and I'm looking forward to trying it.Can you spell out exactly where you add the eggs?Thanks
  • #2
  • Comment by Cynthia
Oh my gosh, I so have to try this. This week I made what we call a conkie using very similar ingredients. It is a dish that is traditionally eaten when Barbados celebrates its independence which is this Friday.
  • #3
  • Comment by Denis Johnston
I noticed that there was no leavening except the eggs..Would this not have been a little lighter with some baking powder or soda bicarbonate?When I have done this simple formula I oven roasted the pumpkin to intensify the flavours.Thanks for reminding me about this terrific winter treat...
  • #4
  • Comment by will
Yea, where do the eggs go?
  • #5
  • Answered by fx
You add the eggs right before the vanilla milk.
  • #6
  • Answered by fx
This is really more like a flan than a pie, with a very wet and unaerated texture. It is still rather light because of the large quantity of water rather than fat-soaked flour like in a regular cake.
  • #7
  • Answered by fx
The eggs are added right before the milk Bruce.
  • #8
  • Comment by Hazel Stone
Where have you been all my life?! Everything I've read at this site has been utterly brilliant!
  • #9
  • Answered by fx
Hazel Stone, thank you for your kind appreciation! I hope my recipes will work for you.
  • #10
  • Comment by Rosemary Ricchio
Dear FX,

Please disregard my last question.  Upon further research, I've discovered that "5dl" = half a liter (or 2 cups).

My mistake!  (Sorry, but I've never seen that measurement before.)

Thanks again,
Rosemary
  • FX's answer→ Rosemary I will endeavor to publish my recipes in several units in the future to make it clearer for all  - sorry about that and I hope the recipe worked for you!

  • #12
  • Comment by Kobi
Hi François, how are you. We miss you! I still checking out your old recipes. Can you please tell me where can I buy the same Grain Mill as you have, the Austrian one.
Thank you and you to get you email when you post any thing new.
Kobi, Los Angeles
  • FX's answer→ Thanks Kobi for your patience! You can find many flour mills on Amazon, including several that look every bit like mine.

  • #14
  • Comment by ben
How hot should the oven me?



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