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.
Ingredients
- 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)
Instructions
- 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.