Tahini Pumpkin Pie

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.

SERVES 8–10

• 1 9-inch (20-cm) deep-dish pie crust

FILLING

• 15-oz (425-g) canned pumpkin (not pumpkin pie filling)
• 3 eggs
• ¹⁄₂ cup almond or oat milk
• ¹⁄₄ cup tahini paste
• ¹⁄₂ cup brown sugar
• ¹⁄₂ tsp cinnamon
• ¹⁄₄ tsp nutmeg
• ¹⁄₄ tsp cloves
• ¹⁄₄ tsp salt

1. Preheat oven to 375°F (190°C).
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 3 hours before serving.
4. Cover leftovers tightly and store in the refrigerator for up to 5 days. Note Pumpkin pie freezes well for up to 3 months. Thaw overnight in the refrigerator before serving. Serve cold or room temperature.

(Originally featured in Family Table, Issue 709)