Tian de Courge Sucrée

Sweet Pumpkin Pudding

Preparation info

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

The art of good cooking is to make the most of a few simple ingredients. In Provence this means that many vegetables such as pumpkins, courgettes/zucchini and spinach are used in both sweet & salted dishes with equally delicious results. The baked pumpkin in this recipe, with its spices & crunchy caramellized topping, has similarities with the filling of American pumpkin pie.


  • 2 lb/1 kg pumpkin, peeled, de-seeded & chopped in small cubes
  • 3 oz/70 g butter
  • 3 oz/70 g sugar
  • 1/2 tsp/2.5 ml cinnamon
  • 1/2 tsp/2.5 ml nutmeg, freshly grated
  • 2 tbsp/30 ml orange peel, finely grated
  • 4 oz/100 g gruyère, grated (optional)
  • 5 eggs, beaten
  • 1 small glass rum (optional)
  • 4 oz/100 g breadcrumbs mixed with:
  • 2 tbsp/30 ml sugar


Preheat the oven to 450°F/230°C/gas 8. Cook the pumpkin covered for about 15 mins in very little water. When tender, drain and purée. Melt half the butter in a frying pan, add the sugar & pumpkin and cook for about 10 minutes. Mix in the spices, orange peel & cheese. Remove from heat when cool, fold in eggs & rum, if used. Pour mixture into a buttered serving dish, press breadcrumbs & sugar into the top, dot remaining butter and bake until the top is crunchy & brown. Serve warm.