The addition of sesame in two forms — as oil and in tahini — results in a sumptuous spin on this Thanksgiving staple. Just a couple of teaspoons of toasted sesame oil lends a nutty savoriness that makes this longtime holiday favorite feel new and exciting, and a slightly sweetened tahini mixture, swirled into the pumpkin custard, creates a striking marbled surface. Gently cooling the pie in the oven will help prevent cracking, though depending on your tahini’s fat content, it may end up splitting slightly along the swirl lines.
It will still be beautiful and delicious. Sesame-Swirled Pumpkin Pie Ingredients for the crust: • 1 round Laminated Pie Dough • All-purpose flour, for rolling Ingredients for the pumpkin sesame filling: • 2 large eggs • 2 large egg yolks • 3/4 cup plus 1 tablespoon/163 grams sugar • 1/2 cup/120 grams heavy cream • 2 teaspoons toasted sesame oil, plus more if needed • 1 teaspoon vanilla extract • 1 (15-ounce) can pumpkin purée • 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt • 1 teaspoon ground ginger • 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg • 1/2 teaspoon finely ground black pepper • 1/4 cup/75 grams tahini (see Tip below) Directions: Parbake the crust: Rap the dough lightly if it’s stiff from the refrigerator. Using a lightly floured rolling pin, roll the dough on a floured surface into a 12-inch round.
Fit the dough into a 9-inch pie plate, letting it slump into th.