Pumpkin-Tahini Mousse Pie

We recommend topping with dried seasonal fruit just before serving. Pop any leftovers into the freezer:

Pumpkin-Tahini Mousse Pie

By Diana Yen, Bon Appétit

This cloudlike version of pumpkin pie uses earthy tahini for extra nutty flavor. The trick to keeping it so light is mixing the pumpkin-tahini base with whipped cream in two additions: The first half ensures that the mixture is well combined, while the second half is ever so gently folded in to maintain its airiness. Lining the pan with sesame seeds gives additional texture to the cookie crust, helping it stay firm even when the pie is made ahead. We recommend topping with dried seasonal fruit just before serving. Pop any leftovers into the freezer: This pie is equally enjoyable as a frozen treat.

Yield: 8 Servings



  • 7Tbsp. unsalted butter, melted, slightly cooled, plus more room temperature for pan
  • 1Tbsp. sesame seeds
  • 8oz. chocolate wafer cookies (such as Nabisco Famous or Goya Maria)
  • ½tsp. kosher salt

Filling and assembly

  • 1¼cups heavy cream
  • ¼tsp. cream of tartar
  • 1cup unsweetened pumpkin purée
  • ½cup tahini
  • 1tsp. vanilla extract
  • 1⅓cups powdered sugar
  • 1tsp. ground cinnamon
  • ½tsp. ground cardamom
  • ¼tsp. ground nutmeg
  • ½tsp. kosher salt
  • 1Tbsp. sesame seeds
  • Dried fruit (such as dried orange slices; for topping)



  • Preheat oven to 350°. Butter a 9"-diameter pie pan, then sprinkle evenly with sesame seeds.
  • Pulse cookies and salt in a food processor until finely ground. With the motor running, stream in remaining 7 Tbsp. melted butter and process until crumbs are evenly moistened. Transfer to pan. Using a flat-bottomed measuring cup, pack crumbs firmly onto bottom and up the sides. Freeze crust 10 minutes to firm up.
  • Bake crust until slightly darkened and fragrant, 10–12 minutes. Transfer to a wire rack and let cool.

Filling and assembly

  • Using an electric mixer, beat cream and cream of tartar in a large bowl, starting on medium speed and gradually increasing to high as it thickens, until medium peaks form, about 4 minutes.
  • Whisk pumpkin, tahini, vanilla, powdered sugar, cinnamon, cardamom, nutmeg, and salt in another large bowl until well combined. Using a rubber spatula, fold half of whipped cream into pumpkin mixture until smooth. Gently fold in remaining whipped cream just until incorporated (be careful not to overmix).
  • Spoon filling into crust and spread evenly to edges, creating a swirl on top. Sprinkle sesame seeds over and arrange dried fruit on top. Cover and chill until set, at least 4 hours.

Do ahead: Pie can be made 2 days ahead. Keep chilled.

See more at Bon Appétit


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Cake Magazine: Pumpkin-Tahini Mousse Pie
Pumpkin-Tahini Mousse Pie
We recommend topping with dried seasonal fruit just before serving. Pop any leftovers into the freezer:
Cake Magazine
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