With Thanksgiving right around the corner, all I’ve had is food on my mind…I know, who am I kidding? I’m a food blogger so I usually have food on my mind. 🙈
I sometimes catch myself daydreaming about which dishes I’m looking forward to eating and trying to get a more solid menu planned in order to finish grocery shopping. When it comes to holiday meals, I’m a traditionalist and look forward to the same(ish) dishes each year, like mashed potatoes, sweet potato casserole, and stuffing. I often like to put little twists on these old classics too, you know, so we don’t get bored!
For dessert, pumpkin or sweet potato pies are my fave! I finally got around to making my own pumpkin puree (isn’t it the most gorgeous color?) so while browsing Pinterest for pumpkin ideas, I came across this picture of a pumpkin pie with little specks in it. Annoyingly, it doesn’t lead to the recipe, but the first thing that came to mind when I saw it was black sesame seeds. I know that’s probably not what’s in the pie from that pic, but it gave me the idea to try it out the next time I made a pie!
On a side note, pretty cutouts are a great idea to decorate simple pies like this. They’re not only a pretty addition, they also give you a little bit more of my favorite part—the crust! They’re great for covering up large cracks in your pie too, which I may or may not know from experience…😜
Although the pie didn’t have a distinct sesame flavor, the seeds did add a bit of a nutty crunch throughout the pie, which I enjoyed. They also make a nice contrast to the creamy texture and vibrant color. I think I’ll definitely be adding a few spoonfuls to my pumpkin pies from now on!
What is your favorite Thanksgiving dish or dessert?
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Pumpkin Pie with Black Sesame
- Total Time: 1 hour
- Yield: 8-10 servings 1x
Description
A creamy pumpkin pie with black sesame. Free of dairy and refined sugar, and includes a gluten free crust recipe.
Ingredients
- double crust recipe (recipe here and gluten-free recipe here. Half the recipe if you don’t plan to make cutouts to decorate.)
- 2 1/2 cups homemade (recipe below) or canned pumpkin
puree
- 2/3 cup maple syrup
- 1/2 cup almond milk or other milk of choice
- 3 eggs + one additional egg for egg wash (optional)
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon ginger
, according to your taste
- pinch of ground black pepper
- 1–2 tablespoons black sesame seeds
, to taste
Homemade Pumpkin Puree:
- 1 3-4 lb sugar, pie, or baking pumpkin
Instructions
To Make Homemade Pumpkin Puree:
- Wash the pumpkin well and cut the stem off the top. Cut pumpkin in half and remove seeds and pulp.
- Place pumpkin cut side down onto a baking sheet and roast in a 375F oven for 45-60 minutes, until it can easily be pierced with a knife.
- Scoop out the soft pulp from the shell and put into a food processor. Pulse until smooth. Store remaining puree in an airtight container in the fridge for 4-5 days or freeze for longer storage.
To Make the Crust:
- Prepare a double crust recipe and half the dough. Shape each into a round, flat disc, cover with plastic wrap and refrigerate until thoroughly chilled.
- Lightly grease a 9-inch deep dish pie plate. Remove one disc and roll between two large pieces of parchment paper or plastic wrap, to about a 12-13″ circle. Transfer to the pie plate and gently fit into the edges of the pan.
- Crimp or flute the edges a little above the rim of the pan to hold all of the filling. Refrigerate the crust until ready to use.
To Make the Filling:
- Preheat oven to 375F. To make the filling, combine pumpkin, maple syrup, milk, eggs, spices and sesame seeds in a large bowl and mix thoroughly until smooth and creamy.
- To make an egg wash, beat 1 egg with a spoonful of milk or water. Brush the crust edges with the egg wash.
- Pour pumpkin filling into the unbaked pie crust and place pie pan onto a baking sheet. Bake in the preheated oven for 50-60 minutes, until filling is just set. Check midway through and lay a piece of
- foil overtop if crust begins to brown too quickly. May need a bit more time, depending on your oven.
- To make cutouts, roll second disc of dough out to about 1/8″ thick. Use cutters dusted with a little flour or a knife to cut shapes out by hand.
- Place cut outs onto a parchment lined baking sheet and lightly brush with egg wash.
- Bake at 350 for 8-12 minutes, or just until golden brown. Let cool completely before decorating the pie.
- Cook Time: 60 mins
- Category: Dessert, Dairy-Free
This looks extremely satisfying. Your food is art!
What a perfect way to remix an old favorite! Will have to try this with my family this holiday season. Also love that it’s gluten-free!
This recipe of Pumpkin is delicious and best for gluten patients. I love it making.
Kashish Imports Rice in Auckland and it is also gluten free.
http://www.kashishfood.co.nz/rice.html
The pumpkin pie is wonderful and nutritiously best of gluten free eating.
Adisoy also produces gluten Soya/Soy Products that are useful for health.
This is the most beautiful pie! I love the idea of mixing sesame and pumpkin!! I can’t wait to try it, thank you for sharing!
this looks so delicious and pretty too!
http://www.layersofchic.com
Thank you, Mary! It was both & so much fun to make! I hope you’re having a lovely week!
Wow, this looks great! I’m becoming more a fan of pumpkin and will have to try this recipe!
Aw, thanks Raj! Have a blessed week!
This looks gorgeous, so delicious and very creative! Those cut outs are really pretty Joscelyn….
Thank you, Puja! This was so much fun to make and so tasty too. I hope you’re having a great week!
This looks so delicious and those cut outs are so adorable!!
Thanks, Samantha!