There is a moment when this Frangipane Pumpkin Pie is in the oven, and your whole kitchen starts smelling like browned butter, toasted almonds, and woodsy rosemary. It is completely intoxicating.
You think you know pumpkin pie. I thought I knew pumpkin pie. But swapping a standard custard for a rich, nutty pumpkin frangipane entirely rewrites the rules. Add a buttery rosemary shortbread crust, and you have a dessert that ruins you for anything else.
We are looking at about 30 minutes of active prep and around an hour of oven time. Call it 90 minutes from pulling out your flour to staring at absolute pastry heaven.
Everything You Need for the Perfect Frangipane Pumpkin Pie
I highly recommend weighing your ingredients here. It makes a world of difference in how that tender crust comes together.
| Component | What You Need | The Vibe |
| Rosemary Butter Crust | 1/2 cup (113g) salted butter, softened 1/4 cup (50g) granulated sugar 1 cup (140g) all-purpose flour 1/2 tsp Diamond Crystal kosher salt 1 large egg yolk 1 tbsp fresh rosemary, chopped | Rich, savory-sweet, and herbaceous. (Note: Halve the salt if using Morton’s! Save the egg white for the filling.) |
| Pumpkin Frangipane | 1 (15-oz) can pumpkin purée 1/2 cup (113g) salted butter, softened 1/2 cup (100g) dark brown sugar 1/2 tsp ground cinnamon 3/4 cup (100g) almond flour 1 large egg + 1 large egg white 1/2 tsp vanilla extract 1/2 tsp Diamond Crystal kosher salt 1 tbsp + 1 tsp (11g) all-purpose flour | Velvety, nutty, and deeply concentrated in flavor. |
| Rosemary Sugar Topping | 1/3 cup (65g) turbinado sugar 1-2 tbsp chopped fresh rosemary | Crunchy, aromatic, and totally magical. |
Three Ways to Ruin This (And How Not To)
We have all had kitchen disasters. Here is how to make sure this pie isn’t one of them.
- Mistake: Skipping the pumpkin roasting. Straight-from-the-can purée is entirely too wet. Roasting it concentrates the flavor and fixes the texture.
- Mistake: Letting the dough get warm. This is a butter-heavy crust. If your kitchen is hot, pop the dough in the fridge for ten extra minutes before rolling.
- Mistake: Skipping the par-bake. Nobody likes a soggy bottom. Pre-baking the crust ensures it stays crisp under that rich frangipane layer.
Let’s Build This Beauty
Follow these steps, and you will look like an absolute professional.
Roast the Pumpkin Purée
Set a rack in the middle of your oven and preheat to 300°F. On a half sheet pan, use a spatula to spread out the pumpkin purée into an even layer, about 1 cm thick. Transfer this to the oven and gently roast out the pumpkin’s moisture for 15-20 minutes, stirring halfway through. When it is darkened in color and tacky like play dough, scrape it into a large bowl.
Blitz the Rosemary Butter Crust
While the pumpkin roasts, grab a large bowl. Use a hand mixer to beat 113 grams of softened butter with 50 grams of granulated sugar. Add your flour and kosher salt, mixing until a shaggy mixture forms. Drop in the egg yolk and rosemary. Mix on the lowest speed until a tacky dough forms. Wrap this tightly in cling wrap and stash it in the fridge.
Whip Up the Frangipane
Increase the oven temperature to 350°F convection (or 375°F standard). Add 113 grams of softened butter and 100 grams of brown sugar to your roasted pumpkin bowl. Whip with the hand mixer until fluffy, which takes about 2-3 minutes. Toss in the cinnamon, almond flour, whole egg, egg white, vanilla extract, salt, and flour. Mix again until completely smooth. Set it aside.
Infuse the Rosemary Sugar
Add 65 grams of turbinado sugar to a small dish with your chopped rosemary. Press them together firmly with your fingers. The friction releases the oils. Keep rubbing until the sugar is incredibly aromatic.
Roll, Press, and Par-Bake
Take your chilled crust out of the fridge. Lightly flour it and roll it out on a sheet of parchment paper until it is about 1/4 cm thick. Transfer the dough (still on the parchment) into a tart pan. Press the dough down into the sides. Fold any excess dough into the edges so they are nice and thick. Dock the bottom of the pan with a fork. Par-bake for 16-19 minutes until lightly golden.
Assemble and Bake the Final Masterpiece
When the crust is ready, take it out of the oven. Gently fill it with your pumpkin frangipane, smoothing out the top. Sprinkle it generously with that incredible rosemary sugar. Bake for another 28-33 minutes. You are looking for golden edges and a surface that is dry to the touch. Let it cool completely before you slice into it.
How to Plate It Up Like a Pro
You can serve this bare, but if you want to be extra fancy, try these pairings.
- A heavy dollop of unsweetened crème fraîche to cut the sweetness.
- A dusting of powdered sugar right before serving.
- A hot cup of dark, smoky roast coffee.
The Caloric Breakdown
Because this recipe leans heavily on almonds and butter, it is beautifully rich. Here is a quick look at what you are working with per slice (assuming 8 generous slices).
- Calories: ~420 kcal
- Fat: 28g (Thanks to the butter and almond flour, making it incredibly satiating.)
- Carbohydrates: 36g
- Protein: 8g
Drop a Comment When You Bake This
I am so excited for you to try this one. The savory-sweet balance is going to change the way you think about fall baking.
Once you pull this out of the oven, I want to hear all about it. Rate the recipe, drop a comment below, and let me know if that rosemary crust completely blew your mind. Subscribe to the newsletter if you want more boundary-pushing bakes just like this delivered straight to your inbox!
Frangipane Pumpkin Pie
