To use fresh pumpkin, halve and place a 1 3/4-pound sugar pumpkin, cut sides down, in a baking pan. Roast in a 400 degree oven until very soft, 50 to 60 minutes. Scoop out flesh and puree in a food processor until very smooth.
Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center -- this cake just might become your new favorite.
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur.