Allstar Kim Shupe's inspiration for this pie came from a very unlikely source: soup!
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- pumpkin puree: 1 can (15 ounce can)
- sweetened condensed milk: 1 can (14 ounce can)
- eggs: 2 piece
- pumpkin pie spice: 2 tsp
- tahini: 0.25 cup
- heavy cream: 0.25 cup
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- sesame seeds: 1 tsp (toasted, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Place prepared pie crust onto a baking sheet.
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In a bowl, whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, tahini, heavy cream, vanilla, and salt until smooth and combined. Pour into prepared pie crust.
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Place pan into oven and bake for 15 minutes. Reduce oven temp to 350 degrees F (175 degrees C) and continue baking until pie is set but the middle is still slightly jiggly, 30 to 35 minutes. Remove from the oven and allow pie to cool completely, at least 4 hours.
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If desired, garnish with toasted sesame seeds before serving.
