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Pumpkin Tahini Pie

4

310 min

Pumpkin Tahini Pie

Pumpkin Tahini Pie Photo 1

Category

Pie Recipes

Time

310 min

Serving

8 persons

Calories

225

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Allstar Kim Shupe's inspiration for this pie came from a very unlikely source: soup!

Ingredients

  • unbaked pie crust: 1 piece (9 inch)
  • pumpkin puree: 1 can (15 ounce can)
  • sweetened condensed milk: 1 can (14 ounce can)
  • eggs: 2 piece
  • pumpkin pie spice: 2 tsp
  • tahini: 0.25 cup
  • heavy cream: 0.25 cup
  • vanilla extract: 1 tsp
  • salt: 0.25 tsp
  • sesame seeds: 1 tsp (toasted, optional)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 425 degrees F (220 degrees C).
    Pumpkin Tahini Pie Photo 2
  2. Place prepared pie crust onto a baking sheet.
    Pumpkin Tahini Pie Photo 3
  3. In a bowl, whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, tahini, heavy cream, vanilla, and salt until smooth and combined. Pour into prepared pie crust.
    Pumpkin Tahini Pie Photo 4
  4. Place pan into oven and bake for 15 minutes. Reduce oven temp to 350 degrees F (175 degrees C) and continue baking until pie is set but the middle is still slightly jiggly, 30 to 35 minutes. Remove from the oven and allow pie to cool completely, at least 4 hours.
    Pumpkin Tahini Pie Photo 5
  5. If desired, garnish with toasted sesame seeds before serving.
    Pumpkin Tahini Pie Photo 6

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