Pumpkin Tahini Pie: A Creamy, Dreamy Twist on a Classic

Forget everything you think you know about pumpkin pie. This Pumpkin Tahini Pie isn’t just a variation; it’s a revelation. The secret? A generous swirl of tahini, the sesame seed paste that adds a nutty, almost savory depth that perfectly complements the sweetness of pumpkin. This pie is creamy, dreamy, and unexpectedly delicious – a surefire conversation starter at your next holiday gathering.

## Why Tahini and Pumpkin Are a Match Made in Heaven

You might be wondering, tahini in pumpkin pie? Trust us on this one. Tahini’s rich, earthy flavor beautifully balances the sweetness of pumpkin. It adds a subtle complexity that keeps you coming back for more. Think of it like adding a pinch of salt to caramel – it enhances the sweetness and creates a more nuanced, satisfying flavor profile. Plus, tahini contributes to an ultra-creamy texture that rivals even the best classic pumpkin pies.

## The Ultimate Pumpkin Tahini Pie Recipe

Ready to bake your own slice of heaven? Here’s a detailed recipe that will guide you through each step, ensuring a perfect pie every time.

**Yields:** 8 servings
**Prep time:** 30 minutes
**Cook time:** 50-60 minutes

### Ingredients:

**For the Crust:**

* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold vegetable shortening, cut into cubes
* 5-7 tablespoons ice water

**For the Filling:**

* 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
* ½ cup tahini
* ¾ cup granulated sugar
* ¼ cup packed brown sugar
* 2 large eggs
* 1 large egg yolk
* 1 cup heavy cream
* 1 teaspoon vanilla extract
* 1 ½ teaspoons pumpkin pie spice
* ¼ teaspoon salt

### Equipment:

* 9-inch pie plate
* Food processor (optional, for the crust)
* Mixing bowls
* Whisk
* Measuring cups and spoons
* Rolling pin
* Plastic wrap
* Baking sheet

### Instructions

**Part 1: Making the Pie Crust**

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.

2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The butter should be in pea-sized pieces.

*Alternatively, you can use a food processor. Pulse the flour and salt together. Add the cold butter and shortening and pulse until the mixture resembles coarse crumbs.*

3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy but hold together when pressed.

4. **Form a Disc:** Gently shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling time is crucial for preventing the gluten from overdeveloping and making the crust tough.

**Part 2: Preparing the Pumpkin Tahini Filling**

1. **Combine Pumpkin and Tahini:** In a large mixing bowl, whisk together the pumpkin puree and tahini until smooth and well combined. This step is important to ensure the tahini is evenly distributed throughout the filling and doesn’t clump.

2. **Add Sugars:** Add the granulated sugar and brown sugar to the pumpkin-tahini mixture and whisk until well combined. The sugars will help to create a smooth and creamy texture.

3. **Incorporate Eggs and Egg Yolk:** Beat in the eggs and egg yolk one at a time, whisking well after each addition. The extra egg yolk adds richness and contributes to the pie’s silky texture.

4. **Add Cream and Vanilla:** Stir in the heavy cream and vanilla extract until just combined. Be careful not to overmix at this stage, as it can toughen the filling.

5. **Season with Spices:** Add the pumpkin pie spice and salt and stir until evenly distributed. Taste the filling and adjust the spices as needed. Some people prefer a little more cinnamon or ginger, so feel free to customize it to your liking.

**Part 3: Assembling and Baking the Pie**

1. **Preheat Oven:** Preheat your oven to 425°F (220°C).

2. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Make sure the dough is thin enough to fit comfortably in your pie plate without being too thick.

3. **Transfer to Pie Plate:** Carefully transfer the dough to the 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate. Trim any excess dough and crimp the edges using a fork or your fingers to create a decorative border.

4. **Pour in the Filling:** Pour the pumpkin tahini filling into the prepared pie crust, spreading it evenly. The filling should reach almost to the top of the crust.

5. **Bake the Pie:** Place the pie on a baking sheet and bake in the preheated oven for 15 minutes at 425°F (220°C). This initial high temperature helps to set the crust and prevent it from becoming soggy.

6. **Reduce Heat and Continue Baking:** After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until the filling is set but still has a slight jiggle in the center. The edges of the crust should be golden brown.

7. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack. This is important to allow the filling to set properly. Cooling may take 2-3 hours.

8. **Refrigerate:** Once cooled, cover the pie with plastic wrap and refrigerate for at least 2 hours before serving. This will further firm up the filling and enhance the flavors. The pie can be stored in the refrigerator for up to 3 days.

### Tips for Pie Perfection

* **Keep Ingredients Cold:** Cold ingredients are key to a flaky pie crust. Make sure your butter, shortening, and water are all ice cold before you begin.
* **Don’t Overmix:** Overmixing the dough can lead to a tough crust. Mix the dough just until it comes together.
* **Blind Bake (Optional):** For an extra crispy crust, you can blind bake the crust before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the parchment paper and weights and bake for another 5-10 minutes until lightly golden.
* **Use a Pie Shield:** To prevent the crust from browning too quickly, you can use a pie shield or aluminum foil to cover the edges of the crust during the last 15-20 minutes of baking.
* **Test for Doneness:** The pie is done when the edges of the filling are set but the center still has a slight jiggle. You can also insert a knife into the center of the filling; it should come out mostly clean.
* **Let it Cool Completely:** Patience is key! Letting the pie cool completely before slicing is crucial for allowing the filling to set properly.

## Variations and Customizations

* **Add Chocolate:** For a decadent twist, add chocolate chips or a swirl of melted chocolate to the filling.
* **Spice it Up:** Increase the amount of pumpkin pie spice or add a pinch of cayenne pepper for a spicy kick.
* **Use a Different Crust:** Try using a graham cracker crust or a gingersnap crust for a different flavor profile.
* **Top with Whipped Cream:** Serve the pie with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of honey.
* **Vegan Option:** Substitute the butter with vegan butter, the heavy cream with coconut cream, and the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).

## Serving Suggestions

This Pumpkin Tahini Pie is delicious served on its own, but it’s even better with a few accompaniments. Here are some serving suggestions:

* **Whipped Cream:** A classic topping that complements the pie’s creamy texture.
* **Vanilla Ice Cream:** Adds a cool and refreshing contrast to the warm pie.
* **Caramel Sauce:** Drizzle with caramel sauce for an extra touch of sweetness.
* **Toasted Pecans:** Sprinkle with toasted pecans for added crunch and flavor.
* **Fresh Fruit:** Serve with a side of fresh berries or sliced apples for a light and refreshing contrast.

## Storing Leftovers

Store leftover Pumpkin Tahini Pie in the refrigerator, covered tightly with plastic wrap, for up to 3 days. The pie is best served chilled.

## Nutritional Information (per serving, approximate)

* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 10-15g
* Cholesterol: 100-120mg
* Sodium: 200-250mg
* Carbohydrates: 40-45g
* Fiber: 2-3g
* Sugar: 25-30g
* Protein: 5-6g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

## Final Thoughts

This Pumpkin Tahini Pie is a delicious and unique twist on a classic dessert. The combination of pumpkin and tahini creates a flavor that is both familiar and exciting. Whether you’re looking for a new holiday tradition or simply want to impress your friends and family, this pie is sure to be a hit. So, go ahead and give it a try – you won’t be disappointed!