IN AMERICA, pumpkin pie is nearly as entrenched a ritual as apple pie—despite the fact that so many people don’t actually like it. Most of my family falls squarely in that camp, so I’ve experimented with alternatives over the years. Finally I stumbled upon an old Burgundian cookbook with a recipe for a “flamusse” of pumpkin. This looked promising.

A flamusse is a custardy regional specialty perhaps best described as a cross between a soufflé, a flan and a clafoutis. It’s almost always made with sliced apples, so this pumpkin…



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