JUMP TO RECIPE
Forget store-bought, with just a few simple ingredients you can be enjoying a dreamy pumpkin pie that’s healthier and even more delicious than traditional pies! Make it the night before and chill it in the fridge for a spectacular holiday dessert!
Pumpkin Pie with Vanilla Bean Tahini Whipped Cream
1 pie crust (premade or your favorite crust recipe)*
1 (15oz) can of pumpkin puree
1/2 cup Soom Premium or Organic Tahini
1/4 cup heavy cream
1 tsp vanilla extract
3/4 cup cane sugar
1 TBSP pumpkin pie spice
1/4 tsp salt
2 cups heavy whipping cream (chilled)
1/4 cup Soom Vanilla Bean Tahini
2 TBSP powdered sugar
Vanilla Bean Tahini Whipped Cream
Preheat oven to 350℉.
Prepare the filling by combining pumpkin, eggs, heavy cream, tahini, sugar, vanilla extract, and spices in a large bowl. Use a hand blender to blend until smooth.
Pour pumpkin batter into the prepared pie crust and bake for 45-50 minutes until set. Remove from the oven and cool for at least 2-3 hours before serving.
While the pumpkin pie bakes, make the whipped topping. Place the heavy whipping cream, tahini, and powdered sugar in a large bowl and use a hand blender to whip until stiff peaks form, about 1-2 minutes. Don’t overmix or you’ll have butter! Chill until ready to use.
When the pie is cool, slice and top with whipped cream. Enjoy!
*Crust: If using a pre-made crust that does not require pre/blind baking, there’s no need to pre-bake. If using homemade or a store-bought crust that requires pre-baking, follow manufacturer instructions before adding the filling.
Whipped cream tips: Chill the heavy cream before using. It’s helpful to chill the bowl as well.
Make ahead: Prep the pumpkin pie and whipped cream the day before, cover, and keep in the fridge for quick serving.
Recipe & Photography: Selena Sharpless
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