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Pumpkin Pie with Black Sesame

  • Author: Joscelyn Abreu
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x


A creamy pumpkin pie with black sesame. Free of dairy and refined sugar, and includes a gluten free crust recipe.


  • 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
  • 1/41/2 teaspoon ginger, according to your taste
  • pinch of ground black pepper
  • 12 tablespoons black sesame seeds, to taste

Homemade Pumpkin Puree:

  • 1 3-4 lb sugar, pie, or baking pumpkin


To Make Homemade Pumpkin Puree:

  1. Wash the pumpkin well and cut the stem off the top. Cut pumpkin in half and remove seeds and pulp.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. To make an egg wash, beat 1 egg with a spoonful of milk or water. Brush the crust edges with the egg wash.
  3. 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
  4. foil overtop if crust begins to brown too quickly. May need a bit more time, depending on your oven.
  5. 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.
  6. Place cut outs onto a parchment lined baking sheet and lightly brush with egg wash.
  7. 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