Tahini Hawaij Pumpkin Pie is a classic kicked up a notch! Spicy and nutty, you may never go back to normal pumpkin pie again.
Exciting day- I have a new favorite pie! And I love pie, so that’s saying a lot. Okay, maybe lemon meringue is still my #1 favorite but this is a new contender for the top spot. It’s just different enough to be a wow dessert but still recognizable, you know what I mean? Like slightly weird, but not in the you put black beans in my brownies sort of weird.
The second time I made this pie was for our Halloween party last week. It was so fun! I was a bat mitzvah troll, and my husband was a man riding a unicorn (you can see why I love him). Almost all the food was devoured, but there was some steak and pie leftover the next day. Slightly
hungover hungry, my meat-loving not sweets-loving husband went right for the pie for breakfast! I was shocked he chose pie over meat. You think you know someone. But that is the power of this pie perhaps? Sorry for the alliteration. I also made a hawaij whipped cream to go with it because you HAVE to have whipped cream with pumpkin pie. It’s the law. BTW hawaij is a Middle Eastern spice blend with a sweet and savory variety. I used the hawaij for coffee with cardamom and cloves and other good stuff. BTW again I used the hawaij for coffee and tahini from this Delicious Israel Culinary Kit! And make sure to scroll to the bottom for more Thanksgiving recipes courtesy of the Friendsgiving Virtual Potluck I’m participating in!
I highly recommend making your own crust yet simultaneously won’t judge you if you don’t.
This crust comes together in no time at all. You can do it! I add a little vinegar to my crusts which I swear makes it flakier but some people say it doesn’t so you do you!
Plus, there is something about making a pie crust that feels all domestic and Martha Jewart of you.
And the best part is if you do, you can use the scraps to make the OY! crust decor! So if you don’t do it for the taste or domestic prowess, do it for the OY.
Aren’t you a little obsessed already?
You do have to blind bake the pie. This means baking it a bit with pie weights or in my case dried chickpeas (sugar works well too) to make sure the crust is set before adding the filling. That way the pie crust doesn’t puff up and shrink and make an uneven mess. The more you know!
The filling is even easier! Just whisk it all together. You don’t even need a mixer, just use your hands (holding a whisk I mean.)
Starting to look like pie!
YES! You know the pie is done when the edges are set up it’s still wiggly in the center. It will firm up as it cools.
Okay can’t you imagine serving this at Thanksgiving? Maybe it can say thanks instead of Oy? I guess that makes more sense.
Now I’ll just leave you with some more pie porn. Recipe is on the bottom!
Tahini Hawaij Pumpkin Pie
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup 4 oz very cold butter ( I freeze mine briefly to get it extra cold), cut into cubes
- 1 teaspoon vinegar
- 1/4 cup or so ice water
- For the Pie:
- 15 oz canned pumpkin
- 1/2 cup tahini
- 2 eggs plus 1 egg for egg wash
- 1/2 cup white sugar
- 1/4 cup brown sugar light or dark
- 2 teaspoons hawaij for coffee
- 1/2 teaspoon salt
- 1 cup half and half
- For the Hawaij Whipped Cream
- 1 cup cream
- 1/2 teaspoon hawaij for coffee
- 2 tablespoons powdered sugar more if you want it sweeter
- Sesame seeds for garnish
- First, make the crust. In a food processor, pulse together flour, sugar and salt to combine. Then add butter and pulse until butter is pea sized. Slowly add the vinegar and then water a little at a time (you may not need it all or you may need more) and pulse until the dough just comes together. Don't add too much water!
- You can also do this by hand using two forks.
- Form the dough into a disk and wrap in plastic wrap and refrigerate for at lease one hour or up to three days. You can also freeze the dough for up to three months. Also, if you can see specks of butter in the dough that's good for a flaky crust too!
- When ready to bake the crust, preheat oven to 425 degrees F
- Roll the dough out on a lightly floured surface into a 12-inch circle about 1/8 inch thick.
- Place the dough in your pie pan and trim off the extra dough. Form it into letters if you like! I did OY! You can also make your pie edge decorative too. I just pressed a fork into it around the edge.
- Put a piece of foil in the crust and fill with dried beans or sugar. Wash just the crust edge with egg wash.
- I placed the OY! pieces on a small piece of parchment paper on a baking sheet with the pie. Bake for 10 minutes, remove the OY and bake crust for 5 more minutes for 15 minutes total. While the pie is baking make the filling. Whisk together pumpkin, tahini, eggs and sugar, and the add the hawaij, salt and half and half and whisk until combined. It should be runny.
- When the crust is done, lower the oven temperature to 350 degrees and remove the pie weights or beans and foil from the crust. Add the filling, brush the crust edge with egg wash again.
- Bake for 45 minutes or until the edges are set but the middle jiggles a bit. If the crust edge starts to brown too much, cover with foil.
- While the pie is baking, make the whipped cream. Beat the cream with a hand mixer until it starts to thicken (you can do this by hand with a whisk if you want to also!) Then add the hawaij and powdered sugar and beat until still peaks form.
- Cool pie on a cooling rack for at least 3 hours to let pie set.
- Garnish with the OY letters and sesame seeds and serve with hawaij whipped cream!
- Store leftovers covered in the refrigerator for up to 5 days.
I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures
Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play