In a face-off between Team Apple and Team Pumpkin, I fully advocate for apple. But swirl some black tahini into the pumpkin puree and suddenly I’m entertaining treasonous thoughts about hopping on gourd with the squash contingent instead. This twist on a very traditional flavor is sure to pump up some controversy, but what’s a little healthy competition among pie-vals once in a while?
2 disks Black Sesame Pie Dough
PUMPKIN BLACK SESAME FILLING
One 15-ounce can pumpkin puree (not pumpkin pie filling)
One 14-ounce can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon kosher salt
3 tablespoons black tahini
TRIANGLE TILE DESIGN NEEDS
Parchment paper
1-inch square cutter
Paring knife
1. On a floured surface, roll 1 dough disk into a 14-inch circle. Roll the dough onto the rolling pin and unfurl it over a 9-inch pie pan. Taking the edges of the dough, gently ease the dough into the pan, nestling it into the inner elbows of the pie pan. Trim the excess dough with kitchen shears to create a 1-inch overhang. Fold the overhang back under, creating an elevated edge. Crimp the dough all the way around the pie edge.
2. Freeze the pie shell solid, about 20 minutes.
3. Preheat the oven to 350°F.
4. To blind-bake, line the pie shell tightly with foil. Fill to the top with pie weights and place on a rimmed baking sheet. Bake for 25 to 27 minutes, until the foil no longer sticks to the dough. Remove the foil and pie weights and bake until the crust is crisp and opaque, 10 to 15 minutes. Leave the oven on at 350°F and proceed with preparing the filling.
5. In a large bowl, combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk well.
6. Scoop 1 cup of the pumpkin mixture into a small bowl and add the black tahini. Whisk well.
7. Place the pie pan on a rimmed baking sheet. Spread the pumpkin black tahini mixture evenly in the pie shell. Gently spoon the pumpkin filling on top to make a second layer and jiggle the pie slightly to smooth the surface. Use a paring knife to poke away any bubbles.
8. Bake the pie until the filling is just set, 40 to 50 minutes, covering the edges with a shield as necessary. The center of the pie should retain a slight jiggle.
9. While the pie is baking, on a floured surface, roll the second dough disk into a 12-inch square. Roll the dough onto the rolling pin and unfurl it onto a sheet of parchment paper. Using a 1-inch square cutter, punch out at least 40 squares and place them on a separate sheet of parchment. Cut each square into quarters on the diagonals with a paring knife to create four isosceles (right) triangles. Arrange the triangles on the parchment so they are not touching.
10. Slide a flat baking sheet under the parchment and chill the dough in the refrigerator for at least 10 minutes.
11. Bake the dough triangles (still at 350°F) for 10 to 15 minutes, until crisp.
12. When the pie and triangles have cooled slightly, lay a ruler horizontally across the center of the pie, resting on the pie crust edges. Starting from the left edge of the pie, line the long side of one baked triangle against the ruler and place another piece in its mirror image above it. Moving right, place two more triangles like the first two but rotated 90 degrees. Repeat the configuration of the first two triangles and continue down the row two triangles at a time, alternating the placement.
13. When the first row has been completed, lay a second row of triangles below, staggering the placement. While all the triangles should touch corners, the sides of the triangles should align only with the pumpkin pie negative space. Continue placing triangles row by row until the entire surface of the pie has been covered.
14. Serve the pie chilled or at room temperature.
SUGGESTED SUBSTITUTIONS
Dough alternatives: Basic, Beet, Dragon Fruit
NOTE
This pie does not freeze well. Store any leftovers well sealed in the refrigerator and consume within 3 days.