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Parve
Easy
4 Hours
Diets 
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.
1 9-inch (20-centimeter) Gefen Deep Dish Pie Crust
15 ounces (425 grams) canned pumpkin (not pumpkin pie filling)
3 eggs
1/2 cup Gefen Almond Milk or oat milk
1/4 cup tahini paste, such as Mighty Sesame Tahini
1/2 cup brown sugar
1/2 teaspoon Gefen Cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
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.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger
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Can you use soy milk or whole milk? Thanks.
Hi Jane,
Sure!
-Chana Tzirel from Kosher.com
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?
You could skip it but the pie won’t be sweet. I would recommend using a different sweetener such as maple syrup, agave etc.
I absolutely LOVE this recipe. I made it for Thanksgiving this year. I would make it all year round .