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.

Why would anyone mess with a classic like pumpkin pie and throw tahini into the mix? Inspiration came from seeing a UK blogger on Instagram add tahini to their chess pie. I’ll admit, I flipped a little when I saw that, and screamed at the phone, ‘but that’s NOT WHAT A CHESS PIE IS!”

And then my mind immediately wandered to the idea of adding it to a pumpkin pie, which might leave you screaming at your phone “JENNIE, THAT’S NOT WHAT A PUMPKIN PIE IS” while reading this. It all comes full circle, right?

Salted Tahini Pumpkin Pie | In Jennie's Kitchen

Adding tahini didn’t feel too far stretch even though I’m at no loss for pumpkin pie recipes. I already have this, this, and this pumpkin pie recipe on the blog. Pumpkin, while it has sweet undertones, is a savory dish we force into the dessert or sweet breakfast column for lack of inspiration to enjoy its savory side. This Salted Tahini Pumpkin Pie is most certainly a dessert, but it is not overly sweet. I like to think it’s perfectly balanced, made mostly with honey, and then a touch of sugar to tame the tahini.

If you wanted to swap out the pumpkin with pureed butternut squash, and pass it off as pumpkin pie, that would work, too. You’re secret will be safe with me. I threw a suggestion in the headnote for making a tahini version of my vegan pumpkin pie. Full disclosure, I’ve not tested it this way, but my years of experience in the kitchen lead me to believe it’ll work out nicely. Send me a note if you give it try?

A word about the pie crust. People always ask if I pre-bake my crust for pumpkin pie. I usually never do, but decided to give it a try this time since everyone swears it helps the inner layer of crust stay crisp not soggy. I didn’t see any noticeable difference, aside from the 25 minutes I lost pre-baking my crust and waiting for it to cool. I guess to each their own, yes?

One trick I swear by when it comes to a crisp bottom, though, is always, always, always bake your pie on the lower third rack of your oven. The close proximity to the heat, at least when using a gas oven, ensures the crust bakes evenly all around–meaning no soggy bottoms.

Salted Tahini Pumpkin Pie | In Jennie's Kitchen

Need pie crust inspiration? Try one of these.

Buckwheat Perfect Pie Crust

Honey Perfect Pie Crust

Perfect Pie Crust

All-Butter Pie Crust

Vegan Perfect Pie Crust

Whole Wheat Pie Crust

Still planning your Thanksgiving Menu? Click here now.

Salted Tahini Pumpkin Pie | In Jennie's Kitchen

Salted Tahini Pumpkin Pie

Not for a vegan version of this pie, use this recipe, and add 3 tablespoons tahini and an additional ¼ cup sugar to the filling in this recipe.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8


  • One single piecrust I used half of this recipe
  • 6 tablespoons 115 grams honey
  • ¼ cup 50 grams granulated natural cane sugar
  • 3 large eggs
  • ¼ cup 56 grams tahini
  • ½ teaspoon 3 gram flaky sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 15- ounces 420 grams pumpkin puree (you can use butternut squash puree, too)
  • ½ cup 180 ml heavy cream
  • Whipped cream to serve (optional, recipe here)


  • 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.




  • Saundra Sillaway

    5 stars
    Apple pie , warm with melted cheese, blueberry peach , warm, with vanilla ice cream , but cold the next morning for breakfast. I never leave a pie on the counter overnight. I worry about germs..warm pumpkin pie , and sweet potatoes pie ,but cold pumpkin chiffon pie . Mince pie , warm with hard sauce. Who needs turkey? Thanx for your great blog. Your viewers are family.I remember the first time I read about you ,it was akin to singing Sweet Caroline ,” touching me touching you”You have reached out and touched us all. Happy Thanksgiving to you and yours.

  • Jennie

    Thanks for such kind words, Saundra. You know what’s funny? Michael loved Sweet Caroline. Every time it comes on the radio, I can still see him singing it. He comes to me in the smallest ways often, like you leaving a comment that reminds me of him. Happy Thanksgiving. xo-Jennie
    p.s. I wouldn’t worry about germs leaving pie out overnight, but you should do what makes you feel most comfortable. 🙂