Try this Salted Tahini Pumpkin Pie recipe, or contribute your own.
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- one single piecrust (i used half of this recipe)
- 6 tablespoons (115 grams) honey
- 1/4 cup (50 grams) granulated natural cane sugar
- 1/4 cup (56 grams) tahini
- 1/2 teaspoon (3 gram) flaky sea salt
- 15- ounces (420 grams) pumpkin puree (you can use butternut s too)
- 1/2 cup (180 ml) heavy cream
- whipped cream to serve (optional, recipe here)
- Carbohydrate 0.5395165625 g
- Cholesterol 158.625 mg
- Fat 3.7493796875 g
- Fiber 0.122793748021126 g
- Protein 4.738168125 g
- Saturated Fat 1.1684368125 g
- Serving Size 1 1 Serving (38g)
- Sodium 52.71171875 mg
- Sugar 0.416722814478874 g
- Trans Fat 0.63196703125 g
- Calories 55 calories
Step-by-step
- Preheat the oven to 425ºF (220ºC) with a rack set to the lowest position.
- Generously grease a 9-inch pie plate (regular, not deep dish).
- Roll the dough into an 11-inch circle. Lay it in the pan, gently tucking it down into the bottom and corners. Fold the excess dough under, and crimp the edges. Set the pan in the fridge to stay chilled while you prepare the filling.
- Add the honey, sugar, eggs, tahini, salt, and spices to a deep bowl. Whisk until the eggs are a bit fluffy, 1 to 2 minutes. Whisk in the pumpkin puree. Whisk in the cream.
- Pour the filling into the pan with the crust. Bake for 15 minutes on the lowest rack. Reduce temperature to 350º (180ºC). Bake 45 minutes more, until the filling puffs up slightly (don’t worry, it’ll fall soon after coming out of the oven), and the center looks set.
- Let cool for at least 1 hour before serving.
- Serve each slice with a dollop of fresh whipped cream, if desired (who are we kidding here?).
- Store leftover pie in the fridge.
Managing Oven Temperature and Thermal Shock
Baking begins at 425°F on the lowest oven rack for precisely fifteen minutes to jump-start the crust before the high heat damages the custard structure. Dropping the temperature down to 350°F prevents the dairy and eggs from overcooking and breaking into a grainy texture. Watch the center closely as it bakes because a slight puffiness indicates the custard is properly set, even though it will naturally deflate upon cooling. Chilling the unbaked dough in the 9-inch pie plate before filling keeps the butter from melting out prematurely, maintaining the flaky layers necessary to support the heavy tahini filling. Whisking the eggs thoroughly for up to two minutes incorporates enough air to lighten the dense pumpkin puree and sesame paste mixture.
Texture Evolution and Storage Realities
Allowing the pie to cool entirely for at least one full hour lets the starches in the pumpkin and the proteins in the eggs fully gel and firm up for clean slicing. Storing leftovers inside the refrigerator alters the mouthfeel by firming the fats from both the heavy cream and the tahini, making the slice denser on the second day. Cold slices pair surprisingly well with freshly whipped cream because the dairy cuts through the rich, slightly bitter sesame undertones that intensify after resting overnight.
