A chocolate-kissed twist on classic pumpkin pie
This variation on pumpkin pie tastes like it’s been swirled with Nutella, the classic chocolate hazelnut spread from Italy. Instead, it’s got a ribbon of easy, homemade chocolate tahini sauce running through it giving it a wonderfully indulgent edge over typical pumpkin pie. Even those who are allergic to nuts can enjoy a slice since tahini’s nutty flavor comes from sesame seeds, not nuts.
Sesame Pumpkin Pie with Chocolate-Tahini Swirl
- 1 small sugar pumpkin, or 1½ cups / 376 ml pumpkin puree
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
- 2 large eggs
- 1 tablespoon tahini
- 2 teaspoons sesame seeds
- Whipped cream for serving, optional
- 1 prepared pie shell
- 2 ounces dark chocolate, 68%
- 1 tablespoon tahini
- 1/8 teaspoon salt
- Preheat the oven to 350°F (175°C).
- Cut a sugar pumpkin (preferably from your farmers market or local pumpkin patch) in half and remove the seeds as well as the fibers. Place the cut side down on a baking sheet and bake until fork tender, about 45 to 50 minutes. Let the baked pumpkin cool, peel off the skin and then transfer the meat to a food processer or powerful blender. Blend until pureed.
- Combine the pumpkin puree with the brown sugar, spices, honey, maple syrup, vanilla, heavy cream, eggs, tahini and sesame seeds.
- To make the sauce, melt the chocolate in a double boiler or a heatproof bowl set over a pot of boiling water. Fold in the tahini and salt with a rubber spatula until everything is combined in nutty-chocolatey glory.
- Pour the pumpkin filling into a prepared pie shell. Dollop the chocolate over it and swirl it into the custard with a toothpick.
- Bake for 70 to 75 minutes. Check to see if the crust is browning after 15 minutes. If it begins to burn before the custard is set, cover with a pie shield or tin foil.
- Allow the pie to cool for up to 2 hours before slicing in and enjoying with a dollop of freshly whipped cream!