This recipe is a variation on my Raspberry Frangipane Tart, with a filling tweaked from Pumpkin Pie Redux with modifications to suit my tastes and garden.
Prepare a pie crust in a 9" square tart pan. Everyone has their favorite pie crust recipe; I use
Preheat oven to 400° F.
Peel and quarter
In a bowl, mix
Pur mixture over roasted pumpkin slices and allow to marinade for at least 15 minutes, up to several hours.
Reduce oven heat to 375° F.
In a food processor, grind
Add and blend until creamy
Spread the pumpkin seed paste in the tart shell, then artfully place the pumpkin slices atop the paste.
Bake at 375° F for 35-45 minutes, until the frangipane is puffy and golden brown.
This recipe was based on the following recipes:
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