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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

¼ cup (56 grams) SoCo Tahini

½ teaspoon 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 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



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