Friday, October 14, 2016

Red Pear Pumpkin Marzipan Pie

After stating I was taking a breather from participating in the pumpkin recipe parade, I lasted two whole days and am back with this. 

Willpower people.

In truth, this was going to be an apple pumpkin marzipan pie. Then I saw these gorgeous red pears in the market and damn near lost my mind. 

These juicy ruby red lovelies added a sweet pear flavor layer instead of a tart apple taste. By the way, there is plenty of sweet going on in this pie. 

Those things that look like bread cubes on top of the pie are actually toasted marzipan pieces. Yep. Sweet, toasty and crunchy.

All the flavors work together for unusual sweet deliciousness. And the pie looks so pretty too. Another Thanksgiving pie suggestion. Make a few days ahead and keep in the fridge. Bring to room temperature or heat before serving.

Red Pear Pumpkin Marzipan Pie
Prep Time: 30 minutes
Bake Time: 40 minutes
Yield: 12 slices

  • 1 stick plus one tablespoon (9 tablespoons total) extremely cold unsalted butter
  • 2 cups all-purpose flour
  • 1 cup white granulated sugar, divided
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 eggs
  • 14oz piece of fresh pumpkin (pie variety)
  • 3 red pears
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly grated lemon zest
  • 1 cup light cream
  • 1 teaspoon pumpkin pie spice
  • 8oz marzipan (recipe follows)

  • Make the crust:
  • Cut the butter into pieces and place in the freezer at least 10 minutes before using. 
  • Grease and flour an 10" pie or tart pan and set aside.
  • Whisk together the flour, 1/2 cup sugar, nutmeg and salt. 
  • Add one egg to the dry ingredients and the butter and knead into a smooth dough.
  • Roll out the dough into a circle on a lightly floured surface, transfer to the pan and press the dough evenly up the sides of the pan. Place the dough-lined pan into the freezer.

Make the filling:
  • Preheat the oven to 400 degrees F.
  • Cut the pumpkin into sections. Cut away the stringy fiber and seeds from the flesh.
  • Peel the skin off of the pumpkin sections and cut each section into 2" long slices.
  • Quarter and core the pears. Cut each quarter into sections length-wise.
  • Remove the pie shell from the freezer and use a fork to poke holes in the bottom of the shell.
  • Lay the pumpkin and pear pieces in the shell and bake in the oven for 15 minutes.
  • Whisk together the remaining 3 eggs with the remaining 1/2 cup sugar, Pure vanilla extract and lemon zest.
  • Fold in the cream.
  • Mix in the pumpkin pie spice.
  • Cut the marzipan into small pieces.
  • Remove the pie from the oven and evenly tuck the marzipan pieces into the pie shell among the apple and pumpkin slices.
  • Pour the cream mixture over the top and place the pan back in the oven.
  • Bake at 400 degrees F for 30 minutes.
  • Remove from the oven and let cool completely before slicing and serving.

Homemade Marzipan Recipe


  • 1+1/2 cups almond flour
  • 1+1/2 cups powdered sugar
  • 2 teaspoons pure almond extract
  • 1 large egg white
  • Place the almond flour and powdered sugar in a food processor and pulse to combine.
  • Add the extract and the egg white. Process on high until the marzipan forms.
  • If the marzipan is too sticky to hold a shape, add more powdered sugar,  a tablespoon at a time until you get the right consistency.
  • If you are not using the marzipan right away, wrap it tightly in plastic cling film. Otherwise, it will dry out pretty quickly.

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