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with sweetened condensed milk and caramelized chestnuts


  1. Preheat the oven at 150 degrees Celsius without the fan

  2. Cut the pumpkin in half and remove the seeds

  3. Place on a baking tray, with the cut side up and bake for 45 minutes.

  4. Put all the ingredients for the dough in a bowl and mix with a fork to form a dough.

  5. Shape it into a round ball with your hands and place it in the refrigerator, wrapped in cling film, for at least 30 minutes.

  6. Remove the pumpkins out of the oven and as soon as they cool, remove as much flesh as the recipe requires and place it in a bowl.

  7. Preheat the oven at 175 degrees

  8. Add the condensed sweet milk and mix with the blender.

  9. Add all the other ingredients and beat with the blender.

  10. Spread the dough with the rolling pin and place it in a baking tray like a tart.

  11. With a fork pierce the dough in several places

  12. Pour the filling over the dough

  13. With a knife cut any excess dough from the walls

  14. Place in the oven for one hour.

  15. Melt the sugar in a pan and add the butter.

  16. Add the chestnuts and caramelize them on a very low heat.

  17. As soon as the dough cools, remove it from the form and put the chestnuts in the center.

  18. Finish by decorating with icing sugar.


For the dough

200 g all-purpose flour

100 grams of cold butter

75 g brown or granulated sugar

1 tbsp baking powder

1 lemon (the zest and 1 tbsp juice)

1 egg yolk

1 pinch of salt

For the filling

400 g pumpkin puree

400 grams of sweetened milk

2 eggs

15 g cornstarch

1 tsp cinnamon or as much as you like

½ tsp salt

½ teaspoon ground ginger

½ tsp nutmeg

¼ tsp ground cloves

For the topping

300 g chestnuts, cooked and peeled

110 grams of sugar

20 grams of butter

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