“This tastes like Thanksgiving in a bite!” exclaimed my friend Kevin when I served him a slice of the Caramel Pumpkin Pie with Rosemary Crust that I made for Anolon. I was thrilled to team up with Anolon, as they make some of my favorite cookware but I was even more thrilled at Kevin’s response. He continued to give the pie slice wide-eye lust, eating every single bite, snagging his boyfriend’s uneaten bits of crust and when I offered him another slice, he eagerly nodded his head. He proclaimed it the best pumpkin pie he’s ever tasted and asked, nay pleaded for the recipe. I told him it would be up on the Anolon site fairly soon and I’d be sure to give him the link when it went live. Now he can finally make his own pie, and you can too. Just bounce on over to Anolon and check out the recipe!
I’m teaming up with Anolon for the next six weeks to create recipes for their site for the holidays! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.
Baby June says
Mmm that looks amazing! Love the addition of rosemary–such a great combination with pumpkin. And caramel. Caramel makes everything better 🙂
Brandon @ Kitchen Konfidence says
I love the sound of this Irvin! Especially that rosemary crust. I’ve been using rosemary in a lot of my holiday recipes recently. Sure you can get it year round, but I like it most during the holiday season.
Marisa Franca @ All Our Way says
Irvin, you’ve done it again!! This is a keeper — I love the rosemary crust — I can think of a myriad things to do with it. What we’ve started using a loving it is tarragon. Do you use it?? It has that mild anise taste that we’ve started to enjoy. We found a hardy type plant and planted two of them. Hopefully they will survive your ugly cold Midwest winter.