Tahini Pumpkin Pie
Since the 19th century, pumpkins have been a key staple in harvest celebrations. They were typically stuffed with apples, spices, and sugar and baked whole. Now the pumpkin is commonly made into a pie with a delicious golden crust. This tahini pumpkin pie is a healthy version of the classic and an absolute must-try for pumpkin pie and tahini lovers!
- One single piecrust
- 6 tablespoons honey
- ¼ cup granulated natural cane sugar
- 3 mashed bananas or 3 eggs
- ½ teaspoonflaky sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 15-ounces (420 grams) pumpkin puree (you can use butternut or squash puree, too)
- ½ cup (180 ml) cashew cream or heavy cream
- Whipped cream, to serve (optional).
- Preheat the oven to 425ºF (220ºC) with a rack set to the lowest position.
- Grease a 9-inch pie plate (regular, not deep dish).
- Roll the dough into an 11-inch circle.
- Lay in the pan, gently tucking 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, banana, Tahini, salt, and spices to a deep bowl. Whisk 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, 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
- Store leftover pie in the fridge