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Recipe by Chanie Apfelbaum

Tahini Pumpkin Pie

Tahini Pumpkin Pie add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens

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.

Ingredients

Pie Shell

Filling

  • 1/2 teaspoon Gefen Cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1/4 teaspoon salt

Directions

Prepare the Tahini Pumpkin Pie

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2.

In a mixing bowl, combine all the filling ingredients. Whisk until the mixture is smooth and creamy.

3.

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.

4.

Cover leftovers tightly and store in the refrigerator for up to five days.

Notes:

Pumpkin pie freezes well for up to three months. Thaw overnight in the refrigerator before serving. Serve cold or room temperature.

Credits

Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger

Tahini Pumpkin Pie

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Diana Katz
Diana Katz
2 years ago

Can you skip the 1/2 cup of brown sugar? If not, what could I use in place of sugar? Could you use more cinnamon or nutmeg?

Raquel Admin
Raquel Admin
Admin
Reply to  Diana Katz
2 years ago

You could skip it but the pie won’t be sweet. I would recommend using a different sweetener such as maple syrup, agave etc.

shari schneiderman
shari schneiderman
3 years ago

I absolutely LOVE this recipe. I made it for Thanksgiving this year. I would make it all year round .