Sesame-Swirled Pumpkin Pie
Updated Nov. 25, 2024
- Total Time
- 2 hours 55 minutes, plus 3 hours’ cooling and chilling
- Prep Time
- 10 minutes
- Cook Time
- 2 hours 45 minutes, plus 3 hours’ cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1round Laminated Pie Dough
- All-purpose flour, for rolling
- 2large eggs
- 2large egg yolks
- ¾cup plus 1 tablespoon/163 grams sugar
- ½cup/120 grams heavy cream
- 2teaspoons toasted sesame oil, plus more if needed
- 1teaspoon vanilla extract
- 1(15-ounce) can pumpkin purée
- 1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
- 1teaspoon ground ginger
- ½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon finely ground black pepper
- ¼cup/75 grams tahini (see Tip)
For the Crust
For the Pumpkin Sesame Filling
Nutritional analysis per serving (8 servings)
340 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 41 grams sugars; 5 grams protein; 288 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Parbake the crust: Rap the dough lightly if it’s stiff from the refrigerator. Using a lightly floured rolling pin, roll the dough on a floured surface into a 12-inch round. Fit the dough into a 9-inch pie plate, letting it slump into the center, taking care not to stretch it. If needed, trim the overhang so it extends ½ inch past the rim. Fold the overhang under itself to form a thick ridge flush with the rim. Crimp the ridge.
- Step 2
Use a fork to poke holes on the bottom of the crust, and freeze for 20 to 25 minutes, until firm.
- Step 3
Heat oven to 425 degrees with racks in the center and bottom of the oven. Line the firm dough with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake on the center rack for 20 minutes, then remove the foil and weights, lower the temperature to 350 degrees and bake for an additional 20 to 25 minutes, until golden brown all over. Let cool completely.
- Step 4
Make the pumpkin filling: In a large bowl, whisk the eggs, yolks and ¾ cup/150 grams sugar for about a minute, until smooth. Add the cream, sesame oil and vanilla. Whisk thoroughly until homogenous. Whisk in the pumpkin, salt and spices.
- Step 5
In a small bowl, whisk together the tahini and remaining 1 tablespoon sugar. If it’s too thick to drizzle, stir in a teaspoon of sesame oil.
- Step 6
Fill the cooled pie shell with about three-quarters of the pumpkin mixture. Drizzle half of the tahini mixture over the top, then swirl with a toothpick or paring knife. Dollop the remaining pumpkin filling on top of that and drizzle with the remaining tahini. Swirl again to create your desired marbled effect and lightly tap the pie plate to settle the filling.
- Step 7
Place the pie on a rimmed baking sheet and bake (at 350 degrees) on the bottom rack for 35 to 40 minutes, until the edges are set but the center is still wobbly. Turn the oven off, prop the door open with a wooden spoon and leave the pie in the oven for 45 minutes to cool gently to prevent cracking.
- Step 8
Let cool completely at room temperature, then refrigerate for at least an hour and up to 3 days before serving, covered if chilling for more than an hour.
- Any tahini will work here, but a thinner one makes it easier to swirl in. If you have a thicker tahini, thin it as directed in Step 5.
Private Notes
Comments
Rather than thinning the tahini with sesame oil, instead of sweetening it with sugar, how about using a tablespoon of date syrup, honey, or maple syrup?
I followed the recipe by using weight measures and without substitutes. (Note: Vaughn adds a pinch of salt to the tahini in the video, so I did the same.) If you like all-butter crusts, this one is just fine. I prefer half butter/half shortening, so I’ll probably use that in the future. My pie didn’t come out as nicely swirled as the photo, because I was stingy with the tahini at first. Go heavier with the tahini for the 1st swirl, so the tahini doesn’t completely cover the orange color when you make the 2nd swirl. I had to swirl it a lot (and too much) to make the orange visible again — my mistake. I was nervous about how loose the filling was after 40 minutes (about 1/2-inch set around the edge, but the middle was very liquid), so I gave it another 5 minutes. By then, the filling had a little wobble left, so watch it closely. It goes from looking very underbaked to overcooked quickly. Overall, I love sesame and pumpkin, and the combination works for me. The flavor almost reads peanut butter-y? In particular, I like how prominent the sesame oil is. It’s an interesting sweet/savory balance that’s nicely spiced. I will make this again.
Can we use a store bought pie shell?
The recipe says to add a teaspoon of sesame oil to the tahini if it's too thick to drizzle - it was still rock hard after one so I added a second before I thought about the implications, and then about a tablespoon or two of water. That extra teaspoon of sesame oil was fatal to the taste - way too much. Regardless I'd say the extra effort for the tahini is only a modest value for effort.
Recipe worked out well, got a beautiful swirl and lovely, set custard. But the taste was just off: we all agreed that the sesame flavour was overwhelming in an unpleasant way.
The flavors fight with each other. I regret wasting homemade pumpkin purée on this!
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