Pumpkin pie has been a staple on my Yom Tov menu for years. I often make a double batch, which I bake in mini pie shells and freeze. With the freezer stocked, I always have a festive side dish at the ready.
Tahini Pumpkin Pie
- Cooking and Prep: 4 h
- Serves: 8
Prepare the Tahini Pumpkin Pie
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a mixing bowl, combine all the filling ingredients. Whisk until the mixture is smooth and creamy.
Pour into pie crust and bake for 40–50 minutes, or until the pumpkin filling is just set. Cool for at least three hours before serving.
Cover leftovers tightly and store in the refrigerator for up to five days.
Pumpkin pie freezes well for up to three months. Thaw overnight in the refrigerator before serving. Serve cold or room temperature.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger