This is the recipe of the most popular pumpkin pie we were selling at the bakery. It’s inspired by a French recipe for “tarte des Alpes“(Alps tart) which consists of sweet shorcrust pastry filled with jam (usually mountain berries but in this case pumpkin-apple) and finished with lattice on top then baked.
What I like about this tart is that the pumpkin really comes forward. There’s no egg or condensed milk or anything but pumpkin (and apple) in the filling!
Because it’s filled with jam it is on the sweet side but this is generally the case with pumpkin pies anyway. To lessen the sweetness, we’re filling our tart with a compote rather than a jam (30% ratio of sugar to pumpkin in the compote) and adding a lot of spices like ginger and pumpkin spice to increase the flavour.