Pumpkin-Tahini Mousse Pie

dessert pie butter kosher salt cream cream of tartar pumpkin tahini vanilla extract powdered sugar cinnamon cardamom nutmeg sesame seed dried fruit

Diana Yen

8 Servings

Source

Ingredients

7 Tbsp. unsalted butter, melted, slightly cooled, plus more room temperature for pan

1 Tbsp. sesame seeds

8 oz. chocolate wafer cookies (such as Nabisco Famous or Goya Maria)

½ tsp. kosher salt

1¼ cups heavy cream

¼ tsp. cream of tartar

1 cup unsweetened pumpkin purée

½ cup tahini

1 tsp. vanilla extract

1⅓ cups powdered sugar

1 tsp. ground cinnamon

½ tsp. ground cardamom

¼ tsp. ground nutmeg

½ tsp. kosher salt

1 Tbsp. sesame seeds

Dried fruit (such as dried orange slices; for topping)

Method

Preheat oven to 350°. Butter a 9"-diameter pie pan, then sprinkle evenly with sesame seeds.

Pulse cookies and salt in a food processor until finely ground. With the motor running, stream in remaining 7 Tbsp. melted butter and process until crumbs are evenly moistened. Transfer to pan. Using a flat-bottomed measuring cup, pack crumbs firmly onto bottom and up the sides. Freeze crust 10 minutes to firm up.

Bake crust until slightly darkened and fragrant, 10–12 minutes. Transfer to a wire rack and let cool.

Using an electric mixer, beat cream and cream of tartar in a large bowl, starting on medium speed and gradually increasing to high as it thickens, until medium peaks form, about 4 minutes.

Whisk pumpkin, tahini, vanilla, powdered sugar, cinnamon, cardamom, nutmeg, and salt in another large bowl until well combined. Using a rubber spatula, fold half of whipped cream into pumpkin mixture until smooth. Gently fold in remaining whipped cream just until incorporated (be careful not to overmix).

Spoon filling into crust and spread evenly to edges, creating a swirl on top. Sprinkle sesame seeds over and arrange dried fruit on top. Cover and chill until set, at least 4 hours. Do ahead: Pie can be made 2 days ahead. Keep chilled.