We’ve added a tahini twist (or swirl, if you prefer!) to this Thanksgiving classic!  The tahini balances nicely with the sweet and spicy pie filling, and the halva gives the crust a beautiful  speckled finish. 

Create the perfect sesame swirl with either our Organic Tahini squeeze bottle or our newer Chocolate Sesame Sauce!

INGREDIENTS 
For the crust
2½ c chocolate graham crackers 
¼ c Seed + Mill Pistachio Halva (any flavor would be delish!)
3 tbsp unsalted butter, melted 
½ tsp kosher salt

For the filling
2 eggs 
2 egg yolks
⅔ c granulated sugar
¾ c heavy cream
1 can pumpkin puree
1 tsp vanilla extract
2 tsp pumpkin pie spice (or your favorite warm spice blend)
1 tsp kosher salt 
1 tsp sesame oil 
6-7 tbsp Chocolate Sesame Sauce (or regular tahini, if preferred)
 

STEPS

1. Preheat the oven to 350°F.

2. Make the cookie crust: grease a pie dish. Pulse the cookies in a food processor until they are ground into crumbs. Transfer to a medium bowl, add the butter, salt and halva and stir to combine. 

3. Pour the crumb mixture into the prepared dish and use your hands or the base of a glass cup to press the mixture firmly against the bottom and sides of the dish.

4.Bake the pie crust for 10 to 12 minutes. Set aside to cool.

5. Make the filling: in a large bowl, whisk together all of the filling ingredients (except for the tahini) until it is smooth and well incorporated. 

6. Pour half the filling into the cooled pie crust. Dollop 3 tablespoons of Chocolate Sesame Sauce (or tahini, if using), and use the back of a knife or fork to swirl through the filling into a pretty pattern. Pour remaining filling over the top and repeat the steps to create tahini swirls with remaining 3 tablespoons of Chocolate Sesame Sauce.

7. Place the pie in the pre-heated oven (at  350°F.) and bake for 40 minutes. Allow the pie to cool at room temperature before placing in the refrigerator for at least 2 hours before serving (or overnight).