Friday, December 8, 2023
HomeBakingPumpkin Tarte a la Bouille Recipe

Pumpkin Tarte a la Bouille Recipe


Let me put this 12 months’s Pumpkin Pie on the prime of your inbox.  This Cajun variation of Thanksgiving’s most tried-and-true dessert is a present stopper! Made with a buttery, sugar cookie crust, and a silky gentle pumpkin cream filling – this Tarte a la Bouillie is the right finish the probably the most epic meal of the 12 months!

It solely took me over six years of Louisiana residing to make a correct Cajun candy dough and pudding pie however mates, right here we’re!

That is the form of deep nuanced southern secret that takes time to disclose itself.  You don’t simply transplant to Louisiana and be taught the secrets and techniques to gumbo and crawfish pie and candy dough. You need to earn it with time and invitation.

Years in the past, once I began instructing Bakehouse pie baking courses, my assistant Sydney’s grandmother was interested by my pie crust recipe as a result of, in accordance with her, it was incorrect. Her pie crust had extra sugar, an egg, and baking powder so my much less candy, all-butter pie crust appeared like extra of a curiosity. She’s appropriate, in fact. Her pie crust sounded extra like a cookie to me and there’s zero issues mistaken with that. Technically, we’re each proper.

Quick ahead to early summer time, I ran throughout a recipe for a deep dish Tarte a la Bouillie from Style of the South. The title interprets to burnt milk or porridge tart and the crust appeared sugar-cookie-thick with a crust that folded over like the right hair day. This was the pie crust that had been gently tapping me on the shoulder for years! I attempted the precise Style of the South recipe with struggling outcomes, however a straightforward 5 pies later, landed on a crust and filling good for this season.  It’s basically a Cajun Pumpkin Pudding Pie – silky clean and lightweight in texture with a candy cookie crust that’s completely serene.

Please say you’ll be part of me on this! This can be a good one mates! xo

ingredients for tarte a la bouille in small bowls.

Right here’s what you’ll want for this show-stopper of a Tarte a la Bouille:

•  Elements for the Cajun candy dough that embody flour, powdered sugar, baking powder, and salt.  We’ll additionally want an egg and complete milk for binding. A splash of almond extract to make this candy cookie crust style correctly southern.

•  Elements for the pumpkin pudding embody brown sugar, flour and salt. You’ll additionally need pumpkin puree, eggs, cozy spices, complete milk, and heavy or bitter cream.  

•  Additionally essential to this recipe is that this detachable backside tart pan!

We’ll begin by making the crust – the Cajun Candy Dough.  

This crust is a mix of pie crust and cookie so we’ll add an egg into the entire milk, baking powder into the dry elements for carry, and a splash of almond extract to make the tender dough extra cookie like.

Within the bowl of a meals processor mix the flour, sugar, baking powder, and salt.

Give it a little bit whirl to mix all the dry elements.  Add the pats of chilly butter and pulse the combination till the butter is in regards to the dimension of peas.  This might take 12 to twenty pulses.

Now, you’ll be able to completely do that step by hand when you don’t have or don’t wish to fuss with the meals processor.  Simply take into account that we’ll break this butter down into the smaller bits that we do for our all-butter pie crust.

As soon as it’s pulsed, switch the butter and flour combination to a medium bowl and add the whisked milk, egg, and almond extract.

Use a fork or a wood spoon to toss the moist and dry elements collectively within the bowl.  As soon as nicely mixed, use your hand to knead the dough right into a disk.  When making my all-butter pie crust, I switch the dough to a clear counter and gently (and rapidly) knead it collectively, conserving the chilly butter in massive chunks for a flaky pie crust.  With this candy dough, we aren’t fearful an excessive amount of about overworking the butter. Take a giant deep breath and knead the dough right into a cohesive disk.

Now right here’s one other trick – we’re rolling the pie crust instantly! 

From my expertise, this pie crust cracks and is admittedly troublesome to switch if it chills earlier than its rolled. And gosh – I inform ya – I made this crust 5 occasions in every week simply to make certain.  You’ll need two items of parchment paper or two Silpats for rolling.  Flour the underside parchment paper, place the room temperature dough on the paper, mud it with flour and prime with one other piece of parchment.  Begin rolling!

I peel again the highest parchment paper after just a few strokes to re-flour and iron out any paper creases with my hand.  Roll the crust to a 12-14 inch spherical that’s simply over 1/4-inch thick.

After our crust is rolled we’ll slide it (2 parchment papers and all) to a baking sheet and into the fridge to relax.

Whereas the crust chills, we’ll cook dinner our pudding on the stovetop for this tarte à la bouillie.

In a saucepan whisk collectively brown sugar, flour, and salt. Don’t skip this step. It’s essential to mix every part now so the flour doesn’t clump after we add the eggs.

Whisk within the eggs.  Whisk within the pumpkin puree, spices, milk and cream.

Have you ever ever made pudding earlier than?  It’s like making gumbo – there’s a number of standing and stirring.  Consider it as a meditation.

As you whisk the elements over medium-low warmth you’re ready for just a few issues that can assist you thicken the combination. The eggs will cook dinner and thicken whereas the flour cooks and thickens. Whisk fairly continually utilizing a flat or small whisk that may work into the perimeters of the pot to choose up any bits that is likely to be over cooking.

See the whisk traces that momentarily held within the pudding? Thats what we’re going for.

Don’t fret an excessive amount of – keep in mind that we’re additionally placing this pudding in a pie crust and baking it. If you happen to undercook the pudding barely that’s okay as a result of it has extra time to bake.

As soon as the pudding is cooked on the stovetop, whisk within the butter and vanilla extract.

Switch to a bowl. Cowl with plastic wrap that covers the floor of the pudding. Let it chill at room temperature whilst you get after the pie crust.

I really like this tart in a detachable backside tart pan, but it surely additionally works simply advantageous in a 9-inch (not deep dish) pie pan. The ornamental edge gained’t translate to an everyday pie dish, however the crust could be folded over and crimped sweetly.

Take away the crust from the fridge and let it relaxation at room temperature for 10 minutes.  When the crust simply turns into bendable, take away the highest sheet of parchment paper and gently invert it into the tart pan.  Press in gently but when it tears it’s completely okay! The crust will press collectively simply.

Gently press the crust into the perimeters of the pan. Any extra can drape over the perimeters. Run a rolling pin excessive of the pan to chop the scraps from the tart.  Intelligent trick, proper?

Pour the pudding into the tart shell.

Re-roll the scraps of dough to create an ornamental edge.  I minimize 1 1/2-inch crust circles and press them into the scalloped edge creating little half moons throughout.

This works nicely in a tart pan however is likely to be a little bit extra tough in a pie dish. Crimped edges on a pie dish are cute!

Bake till the perimeters are simply evenly golden brown and the pudding is ready.

It might have a little bit jiggle to it when it’s baked by however no wave-like strikes. Waves imply the tart wants extra time to bake.

Enable the tart to chill to room temperature and even chill it in a single day! Earlier than serving, I like a little bit dusting of powdered sugar across the edges and a dollop of whipped cream on every slice.

The feel is silky clean and lighter than pumpkin pie.  It’s a such a candy little deal with and I’m completely including it to my Thanksgiving desk (irrespective of how many individuals are round it this 12 months).

I actually suppose you’ll love this pie, mates! Glad Baking! xo


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Pumpkin Tarte à la Bouillie

  • Writer:
    Pleasure the Baker

  • Prep Time:
    1 hour half-hour

  • Prepare dinner Time:
    40 minutes

  • Whole Time:
    2 hours 10 minutes

  • Yield:
    1 10-inch tart pan or 1 common 9-inch pie dish (not deep dish) 1x

  • Class:
    dessert, thanksgiving, pumpkin


A creamy pumpkin pudding pie with Cajun candy dough crust.



For the Crust:

For the Filling:


  1. First let’s make the crust. Within the bowl of a meals processor fitted with the steel blade, add flour, sugar baking powder and salt. Pulse to mix. Add the cubed butter and pulse 12-20 occasions to create a rough meal. Some butter items would be the dimension of oat flakes, others the dimensions of peas. Switch the flour combination to a medium bowl and permit to relax within the fridge.
  2. In a small measuring cup whisk collectively egg and yolk, milk and almond extract.
  3. Take away the bowl from the fridge and add the moist elements to the dry. Toss collectively to mix. You might wish to dump the dough onto a clear counter to knead collectively into a comparatively clean disk. Don’t fear when you work the butter in a bit. That’s okay.
  4. Place the dough between two items of floured parchment paper (or parchment paper and a Silpat, or two items of plastic wrap). Roll the dough out evenly, turning the dough over steadily and lifting and smoothing the paper or plastic so it doesn’t create any creases. You may mud a bit extra flour too when you’d like. The circle needs to be 12-14 inches in diameter and about 1/4-inch thick. Slide the dough (nonetheless between the paper or plastic) onto a baking sheet or slicing board and refrigerate for about 1 hour. The dough cal even be refrigerated in a single day or well-wrapped and frozen.
  5. Make the filling whereas the dough chills. In a medium saucepan (not over warmth simply on the countertop) whisk collectively brown sugar, flour, and salt. Don’t skip this step, you don’t need your flour to clump whereas making a custard. Whisk within the eggs till nicely mixed. Whisk within the pumpkin. Whisk in all the spices. The combination will likely be thick and odor scrumptious.
  6. Stream within the milk and cream (or bitter cream) and whisk to clean. Place over medium-low warmth and, whisking steadily (utilizing each a whisk and rubber spatula to scrape the perimeters) cook dinner the combination till thickened, about 10 minutes. Pay shut consideration as to not cook dinner the eggs. You’ll know the combination is thickened correctly as a result of it will likely be the consistency of a free, heat pudding or a thick cream of tomato soup. Take away from warmth and stir within the butter chunks 2 at a time till melted and integrated. Whisk within the vanilla extract.
  7. Switch to a medium bowl and canopy with plastic wrap (so the plastic touches the pudding). Put aside.
  8. When the dough is totally chilled, place the dough on the counter and let it relaxation for about 10 minutes or till it’s pliable sufficient to bend with out breaking. Take away one piece of paper or plastic from the dough. Invert it onto the tart pan and take away the second piece of paper or plastic. Gently press the dough into the perimeters of the pan. It’s okay if the dough tears a bit, simply press and tears again collectively. Enable the surplus dough to relaxation over the perimeters. Run a rolling pin throughout the highest of the pan to chop the surplus dough off of the tart.
  9. To create a scalloped edge, use a 1 1/2-inch spherical cookie cutter (actually you need to use any small form you’ve) and minimize circles from the surplus dough. I wanted about 22 circles to rim my tart.
  10. Pour the filling into the tart crust.
  11. Place every circle in order that it creates a half circle going into the pie filling and press into the tart pan together with your fingers to chop the opposite half circle from the tart. Proceed across the pan.
  12. Rigorously place pan on a parchment lined baking sheet (the type that gained’t warp within the oven) and refrigerate whilst you preheat the oven.
  13. Place a rack within the higher third of the oven and preheat to 350 levels F. Rigorously place the sheet pan with pie within the oven and permit to bake for 35-40 minutes till the pie is ready.
  14. Enable pie to chill to room temperature earlier than serving. I like this pie greatest cooled to room temperature then chilled in a single day. Retailer any leftovers within the fridge for as much as 4 days.


•  I choose a 10-inch detachable backside tart pan for this recipe although a regular 9-inch pie dish additionally works nicely!




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