Frangipane Pumpkin Pie
May we all convert to this kind of pumpkin pie this year
This frangipane pumpkin pie is my perfect pumpkin pie, and you will have a hard time trying to convince me otherwise.
It is dense but not custardy, sweet but not too sweet, and the crust melts in your mouth. It tastes like eating really great pumpkin cookie dough in the middle of a shortbread cookie crust – and THAT is what I want a Thanksgiving pumpkin pie to be!
Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 8
Equipment
Seran wrap
9” tart pan or pie dish
Parchment paper
Rolling Pin
Ingredients
For the rosemary butter crust:
1/2 cup (113g) salted butter, softened
