Tahini-Chai Pumpkin Pie

Tahini-Chai Pumpkin Pie

Say that 3 times fast!! We love everything about fall, particularly the pumpkin treats and warm spices, but if we're being honest, we feel like pumpkin spice is a bit overplayed. Pumpkin pie is a staple on many of our team members' Thanksgiving tables, so we took it upon ourselves to create a fresh take on the classic dessert. We leaned on a cardamom-forward chai spice blend and a hefty addition of tahini, balancing the sweetness and filling our kitchens with the most intoxicating aroma!  

INGREDIENTS

Pie crust of your choice (blind-baked if that's part of your recipe's instructions). There are so many variations on pie crust recipes, that we didn't want to be too prescriptive here! 
1 15-oz can pumpkin purée
1/2 c Seed + Mill Organic Tahini
2 eggs
3/4 c sugar
1 tsp chai spice blend*, we love Diaspora Co.'s Chai Masala
1 tsp salt
2/3 c whole milk
Whipped cream or creme fraîche, for serving**
 
STEPS

  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together the pumpkin, tahini, eggs, sugar, chai blend and salt until smooth. Continue whisking while slowly streaming in the milk. Once all the milk has been incorporated and the pie filling has become creamy, pour the mixture into the pie crust.
  3. Bake in the oven for 15 minutes, and lower the heat to 350°F and continue to bake for another 35 minutes. Remove from the oven and allow to cool completely.
  4. If you're feeling artistic, fill a piping bag or ziploc bag with the whipped cream, and pipe it into a pattern on the pie. No need to be precious, we love the look of a slightly messy, organic design. Otherwise, dollop the whipped cream on top and swoosh it around a few times with a spatula to create peaks and swirls.
  5. Slice, serve and enjoy!

*If you don't have a chai spice blend on hand, you can create one very easily by using 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cardamom, 1/4 tsp cloves, 1/4 tsp nutmeg.

**We love to fold a few spoonfuls of Greek yogurt into our whipped cream for a little extra tartness; it provides a lovely balance to the sweet, spicy filling. 






Also in Recipes

Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes
Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes

Pavlova is undoubtedly one of our favorite desserts (Rachel, our co-founder, being from Australia, and all……) but it’s also one of those dishes that no matter how closely we follow the recipe, something always seems to go wrong! We were determined to master the art of pavlova, and give it a Seed + Mill twist!
Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini
Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini

This recipe is inspired by Ana Sortun and Maura Kilpatrick from our favorite Boston bakery, Sofra. The tahini-forward shortbread is heavenly on its own, but we love the festive touch of gooey chocolate thumbprints and sparkly flaky salt. Plus, who doesn't love a fun, hands on holiday baking project?
Coffee Mousse with Tahini Fudge
Coffee Mousse with Tahini Fudge

We're so excited to share this delicious recipe from Noor Murad & Yotam Ottolenghi's new cookbook, Ottolenghi Test Kitchen: Extra Good Things.