Ingredients:
1¼ cup Unsalted Butter
2/3 cup Granulated Sugar
1/2 cup Almond Flour
Pinch of Salt
1 tsp. Vanilla Extract
4 Eggs
2 cups & 2 tbsps.
All-Purpose Flour
Zest of 1 Orange
Procedure:
Preheat oven to 350ºF. Combine butter, sugar, almond flour, salt and vanilla. Add eggs and mix to combine. Add flour, orange zest and mix until everything is incorporated. Cover dough with plastic and refrigerate until chilled. Press dough into 13” x 9” pan greased with non-stick spray. Bake for 10 minutes.
Filling Ingredients:
8 eggs
1¼ cups Granulated Sugar
1/2 cup Brown Sugar
1 tsp. Salt
¼ tsp. Cinnamon
Pinch of Cloves
16 oz. can Evaporated Milk
1/2 cup Milk
1 1/2 cups Powdered Milk
32 oz. can Pumpkin Purée
Filling Procedure:
In a bowl combine eggs, granulated sugar, brown sugar, and salt. Whisk until well dissolved. Add cinnamon,
cloves, powdered milk, and milk and mix until well combined. Fold in pumpkin purée and combine well.
Spread the pumpkin mixture evenly on the pre-baked dough and bake for 25 minutes at 275ºF. Served at the Napa Rose with mousse, caramelized almonds and cranberry sauce.
Recipe Author: Napa Rose Restaurant
Photo By: Napa Rose Restaurant
Restaurant: Napa Rose Restaurant, 1600 Disneyland Dr, Anaheim, CA, USA
Source: http://adisneyland.disney.go.com/media/dlr_v0200/en_US/ap/newsletters/BackstagePass_Winter2008.pdf