Tahini Pumpkin Pie

Chanie Apfelbaum Chanie Apfelbaum
5.0 (3 reviews)

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.

4h 8
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Sesame, Wheat

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.

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5.0 out of 5

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3 Comments

Jane Dody •

Can you use soy milk or whole milk? Thanks.

Chana Fox Kosher.com Team •
Reply to Jane Dody

Hi Jane,
Sure!

-Chana Tzirel from Kosher.com

Diana Katz •

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 Malul Kosher.com Team •
Reply to Diana Katz

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 •

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