Pumpkin Pie with a Protein-Packed Twist: Tahini-Infused Recipe

Pumpkin pie is a holiday staple, but why not give it a creative (and nutritious) makeover? This recipe takes the traditional dessert to new heights with the addition of Dipasa Tahini, a creamy sesame seed paste that’s as rich in flavor as it is in nutrients.

Not only does tahini add a nutty complexity to both the pie crust and whipped cream, but it also boosts the protein content. With 26.7% protein, tahini is a delicious and clever way to make your dessert a little more wholesome—without sacrificing indulgence.

Tahini: The Protein-Packed Secret Ingredient

Tahini, often found in savory dishes, shines in sweet recipes too. Its protein-rich profile adds depth to the crust’s flakiness and elevates the whipped cream topping. It’s the ultimate complement to the spiced pumpkin filling, making every bite a delightful balance of creamy, nutty, and sweet.

Why Tahini Makes This Recipe Special

• Increased Protein: Traditional pumpkin pie is decadent but not known for its nutritional value. Tahini changes the game, adding a boost of plant-based protein to every serving.
• Unique Flavor: The earthy nuttiness of tahini pairs perfectly with the warm spices in the filling.
• Versatility: Tahini works in both the crust and whipped cream, creating a cohesive and elevated flavor profile.

Pro Tips for a Perfect Pie

1. Keep It Cold: For a flaky crust, make sure your butter, shortening, and water are chilled. The tahini’s creamy texture will blend effortlessly without sacrificing structure.
2. Spice It Right: Adjust the pumpkin pie spice to your preference—start light and taste as you go.
3. Whipped Cream Perfection: Beat your tahini-infused whipped cream until stiff peaks form for a show-stopping topping that won’t melt too quickly.

Nutritious and Delicious

This pumpkin pie isn’t just dessert—it’s a dish with benefits. Whether you’re hosting a fall dinner or looking for a creative Thanksgiving treat, this protein-packed, tahini-infused pie is sure to wow your guests.

Serve it proudly, knowing it’s as wholesome as it is indulgent.

Ingredients

• Pie Crust
• 1 ¼ cups all-purpose flour
• ½ tsp salt
• 2 ½ tbsp unsalted butter or margarine (chilled, if butter cubed)
• ⅓ cup vegetable shortening
• 1 tbsp Dipasa Tahini
• ¼ cup ice-cold water

• Filling 
• 16 oz (1 can) pumpkin puree
• 1 ¼ cups dark brown sugar
• 3 tbsp pumpkin pie spice (to taste)
• 1 cup heavy cream
• 3 tsp salt (start with one and taste as you go) 
• ¼ cup milk 

 

• Tahini Whipped Cream 
• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tbsp Dipasa Tahini 

Preparation

 Pie Crust Preparation  

1. Mix Dry Ingredients: Combine the flour and salt in a bowl.  
2. Add Fats: Add chilled butter, shortening, and tahini. Use two forks or a pastry cutter to mix until the texture resembles small, flour-coated lumps. Avoid overmixing but ensure no dry flour remains.  
3. Add Water Gradually: Add ice-cold water, 1 tablespoon at a time, mixing gently with a silicone spatula. Stop adding water as soon as the dough comes together—it should be firm but not sticky.  
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 1–2 hours.  

 Par Baking the Crust  

1. Preheat Oven: Preheat to 375°F (190°C).  
2. Roll Out Dough: Roll the dough to fit a 12-inch pie pan. Place it in the pan and poke small holes in the bottom with a fork.  
3. Blind Bake: Place parchment paper over the crust and fill with pie weights (or uncooked beans).  

   - Bake for 15 minutes or until the edges start to brown.  

   - Remove the parchment and weights, then bake for another 5–6 minutes until lightly browned. Set aside to cool.  

Filling Preparation 

1. Mix Wet Ingredients: In a bowl, whisk together brown sugar and eggs until combined. Add pumpkin purée and whisk until smooth.  

2. Flavor and Combine: Mix in pumpkin spice (to taste), followed by heavy cream and milk. Stir until fully combined.  

 Assembling and Baking  

1. Add Filling: Pour filling into the partially baked crust, filling it only ¾ full to prevent spills.  
2. Protect Edges: Cover the crust edges with foil to prevent burning.  
3. Bake: Bake at 375°F for 30 minutes or until a toothpick inserted in the center comes out clean. Cool the pie completely before decorating.  

 Tahini Whipped Cream  

1. Whip Cream: Combine tahini, powdered sugar, and heavy cream in a bowl. Whisk vigorously until stiff peaks form.  
2. Decorate and Serve: Spread or pipe the whipped cream onto the cooled pie and serve.