Pumpkin Tahini Pie

Pumpkin Tahini Pie
© Provided by Allrecipes

By Kim Shupe, Allrecipes

Pumpkin pie is an all-time holiday dessert classic, but maybe it's time for a glow up.

More Recipe: Buttermilk Pie with Pecan Crust Recipe

Prep Time: 20 mins
Bake Time: 50 mins
Cool Time: 4 hrs
Total Time: 5 hrs 10 mins
Servings: 8
Yield: 1 pumpkin pie


  • 1 (9 inch) unbaked pie crust
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ¼ cup tahini
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon toasted sesame seeds (Optional)


  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place prepared pie crust onto a baking sheet.
  • In a bowl, whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, tahini, heavy cream, vanilla, and salt until smooth and combined. Pour into prepared pie crust.
  • Place pan into oven and bake for 15 minutes. Reduce oven temp to 350 degrees F (175 degrees C) and continue baking until pie is set but the middle is still slightly jiggly, 30 to 35 minutes. Remove from the oven and allow pie to cool completely, at least 4 hours.
  • If desired, garnish with toasted sesame seeds before serving.

More Recipe: Roasted Spiced Cranberry Pie

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Cake Magazine: Pumpkin Tahini Pie
Pumpkin Tahini Pie
The inspiration for this pumpkin pie with tahini came from a very unlikely source: soup!
Cake Magazine
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