Salted Tahini Pumpkin Pie

Salted Tahini Pumpkin Pie | In Jennie's Kitchen

I read some place recently that Thanksgiving pies must be made the morning of, and to that I say “um, no”. Some pies shine when served the same day. The vast majority, though, put their best flavor forward when baked the night before, provided they’re left uncovered to cool and settle before serving the next day. Then there the pies that only get better with age, as is the case for this Salted Tahini Pumpkin Pie.

I should mention that generally a cold slice of pie makes me cringe. Am I alone in this feeling? I think I am. The exception is pumpkin pie. A cold wedge, eaten out of hand, while fumbling to close the fridge door is a wonderful experience. Continue reading…

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