Sesame-Swirled Pumpkin Pie: A New Thanksgiving Favorite

Pumpkin pie is a classic Thanksgiving dessert, but adding sesame—both as toasted sesame oil and tahini—transforms it into a unique, nutty-sweet experience that will surprise and delight your guests. The subtle savoriness of sesame oil and the slight sweetness of a marbled tahini swirl add complexity to this holiday staple. Plus, gently cooling the pie in the oven helps prevent the custard from cracking. Even if you get some splits along the swirl lines, the pie remains beautiful and absolutely delicious!

Ingredients

Yield: 8 servings

For the Crust

• 1 round Laminated Pie Dough
• All-purpose flour, for dusting

For the Pumpkin Sesame Filling

• 2 large eggs
• 2 large egg yolks
• ¾ cup plus 1 tablespoon (163 grams) sugar
• ½ cup (120 grams) heavy cream
• 2 teaspoons toasted sesame oil (more if needed)
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin purée
• 1 teaspoon kosher salt (Diamond Crystal) or ½ teaspoon fine salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon finely ground black pepper
• ¼ cup (75 grams) tahini

Preparation

Step 1: Parbake the Crust

1. If the dough is cold, gently tap it to soften slightly. On a floured surface, roll the dough into a 12-inch round.
2. Fit the dough into a 9-inch pie plate without stretching. Trim the overhang to ½ inch past the rim, folding and crimping the edge.
3. Poke holes with a fork along the bottom, then freeze the crust for 20-25 minutes until firm.
4. Preheat the oven to 425°F. Line the firm crust with foil, add pie weights or dried beans, and place on a rimmed baking sheet.
5. Bake on the center rack for 20 minutes. Remove foil and weights, reduce oven to 350°F, and bake an additional 20-25 minutes until golden brown. Let cool.

Step 2: Make the Pumpkin Filling

1. In a large bowl, whisk together eggs, yolks, and ¾ cup sugar until smooth. Add the cream, sesame oil, and vanilla; whisk until combined.
2. Stir in the pumpkin purée, salt, and spices.

Step 3: Prepare the Tahini Swirl

1. In a small bowl, mix tahini with the remaining 1 tablespoon sugar. If too thick, thin with a teaspoon of sesame oil for a drizzle-like consistency.

Step 4: Assemble the Pie

1. Pour three-quarters of the pumpkin filling into the cooled crust.
2. Drizzle half of the tahini mixture over the top, then swirl with a toothpick or knife. Add the remaining pumpkin filling, followed by the remaining tahini, and swirl again for a marbled look.
3. Tap the pie plate to settle the filling.

Step 5: Bake and Cool

1. Bake on a rimmed baking sheet at 350°F on the bottom rack for 35-40 minutes until the edges are set and the center is wobbly.
2. Turn off the oven, prop the door open with a wooden spoon, and cool the pie for 45 minutes.
3. Cool completely at room temperature, then refrigerate for at least 1 hour (or up to 3 days).

Tip: A thinner tahini works best for creating swirls. If using a thicker tahini, thin it with sesame oil for the ideal texture.

This sesame-swirled pumpkin pie is a beautiful and flavorful centerpiece for any holiday gathering. Serve chilled or at room temperature, and watch it disappear. Happy Thanksgiving!