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A rich and velvety Frangipane Pumpkin Pie with a buttery rosemary sugar crust and almond-pumpkin filling. Features a shortbread-like crust and a creamy pumpkin-almond frangipane filling topped with a crunchy rosemary sugar topping.

Ingredients

  • For the Rosemary Butter Crust:
  • – 1/2 cup salted butter, softened (113 grams)
  • – 1/4 cup granulated sugar (50 grams)
  • – 1 cup all-purpose flour (140 grams)
  • – 1/2 teaspoon Diamond Crystal kosher salt (about 1/4 teaspoon if using Morton’s)
  • – 1 large egg yolk (reserve the white for brushing)
  • – 1 tablespoon fresh rosemary, finely chopped
  • For the Frangipane Pumpkin Filling:
  • – 1 (15-ounce) can pumpkin purée, roasted further for enhanced flavor
  • – 1/2 cup salted butter, softened (113 grams)
  • – 1/2 cup dark brown sugar (100 grams)
  • – 1/2 teaspoon ground cinnamon
  • – 3/4 cup almond flour (100 grams)
  • – 1 large egg
  • – 1 large egg white
  • – 1/2 teaspoon vanilla extract
  • – 1/2 teaspoon Diamond Crystal kosher salt
  • – 1 tablespoon plus 1 teaspoon all-purpose flour (11 grams)
  • For the Rosemary Sugar Topping:
  • – Turbinado sugar mixed with 1 tablespoon fresh rosemary, or plain sugar if preferred. Optional: nutmeg cinnamon sugar, ginger thyme sugar, or cranberry sugar variations.

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Prepare the Rosemary Butter Crust:
  3. In a mixing bowl, cream together 1/2 cup softened butter and 1/4 cup granulated sugar until smooth.
  4. Add 1 large egg yolk and mix well.
  5. Stir in 1 tablespoon finely chopped fresh rosemary.
  6. Add 1 cup all-purpose flour and 1/2 teaspoon kosher salt; mix until a soft dough forms.
  7. Press the dough evenly into a 9-inch tart pan with a removable bottom, ensuring even coverage and slightly up the sides.
  8. Brush the reserved egg white over the crust surface.
  9. Par-bake the crust: Bake in preheated oven for about 15 minutes until set and lightly golden. Remove and cool slightly.
  10. Prepare the Frangipane Pumpkin Filling:
  11. Roast the canned pumpkin purée on a baking sheet at 350°F (177°C) for about 15-20 minutes, stirring occasionally, until slightly darker and more fragrant. Let cool slightly.
  12. In a separate bowl, cream together 1/2 cup softened butter and 1/2 cup dark brown sugar until fluffy.
  13. Add 1 large egg and 1 large egg white, mixing well.
  14. Blend in the roasted pumpkin purée, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3/4 cup almond flour, and 1 tablespoon plus 1 teaspoon all-purpose flour. Mix until smooth and combined.
  15. Assemble the Pie:
  16. Pour the frangipane pumpkin filling into the par-baked rosemary crust, smoothing the top.
  17. Sprinkle evenly with the rosemary sugar topping or your preferred sugar topping mixture.
  18. Bake at 350°F (177°C) for 35-45 minutes, or until the filling is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  19. Cool the pie completely on a wire rack before slicing.
  20. Serve with cinnamon whipped cream, vanilla ice cream, clotted cream, or crème anglaise as desired.

Notes

Make-Ahead Tips: The rosemary crust can be made 1-2 days in advance and kept chilled. The filling can also be prepared a day ahead and refrigerated; bring to room temperature before assembling., To make gluten-free: Substitute the 11 grams flour in filling with cornstarch or gluten-free 1:1 flour blend. Use a store-bought gluten-free pie crust as the base., Variations: Use thyme or sage instead of rosemary in the crust; add toasted pecans or walnuts on top before baking; add spices like ground ginger, cloves, or allspice to the filling; add fruit like sliced pears or apples atop the filling before baking., For best flavor, roast pumpkin purée before mixing into filling to intensify pumpkin taste and reduce moisture., Par-baking crust is essential to prevent sogginess and to maintain a crisp, buttery texture., If you prefer a non-herbal sugar topping, plain sugar works well too, and you can customize the sugar topping with spices or fruit additions as listed.

Nutrition

Find it online: https://cozyovenkitchen.com/frangipane-pumpkin-pie/