Pumpkin Tahini Cream Pie


If you’re looking for an easy fall-inspired dessert, try this mini Pumpkin Tahini Cream Pie. An omega-3 rich walnut-date crust envelopes a lusciously creamy pumpkin tahini center. The nuttiness of tahini pairs perfectly with the subtle sweetness of pumpkin, date, and pumpkin spice. It’s gluten-free, dairy-free, and easily scales up. Consider this for a festive Thanksgiving dessert.


What makes this Pumpkin Tahini Pie a Healthy Indulgence?

  • Dates: Dates add sweetness without the need for refined sugar. They naturally contain fiber which helps keep your blood sugar stable and aids in digestion and regularity.
  • Walnuts: Instead of using refined flours for the crust, we use ground whole walnuts. Aside from protein and additional fiber, they also provide omega-3 which provides anti-inflammatory benefits and stress-busting magnesium.
  • Pumpkin: Pumpkin gives this pie a beautiful bright orange color, and plenty of beta-carotene, which our body converts into skin-clearing vitamin A.
  • Tahini: Tahini is a seed butter made solely from ground sesame seeds. It adds richness and nuttiness, while also providing antioxidants, protein, and fiber.
  • Almond Flour: Almond flour is one of my go-to gluten-free flours, made solely from ground almonds. It adds protein and fiber.
  • Cashew Butter: Cashew butter is lower in fat than other kinds of nut butter, and provides stress-busting magnesium – much needed around holiday time!

Pumpkin Tahini Pie

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Pumpkin Tahini Cream Pie

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2.95 from 19 votes
Prep Time 20 minutes
Total Time 2 hours
Servings3 tarts



Pumpkin Filling


  • First, add the pitted dates to a small bowl of water to soak and plump up. Set aside.
  • Meanwhile, make the filling. Combine all pumpkin filling ingredients in a mixing bowl and stir until thoroughly combined. Set aside.
  • Then, back to the crust: Add walnuts, chia seed, and pumpkin spice to the blender. Pulse until a flour forms. Remove the dates from the water, and squeeze out any excess. Add the dates to the blender and pulse until a dough-like consistency forms. It will be oily and sticky. Then add the almond flour to the blender ¼ cup at a time until a dough-like texture forms. It will be a little crumbly, but stick when pressed together with your fingers.
  • Press the crust into three 4-¼-inch mini silicone tart molds.
  • Pour the filling evenly into the three tarts.
  • Top with desired toppings, such as pomegranate arils, sesame seeds, and shredded coconut.
  • Refrigerate until set, about 2 hours.

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Hi, I’m Maria and I’m an Integrative Nutrition Health Coach.

I help busy women lose weight or clear up their acne by developing healthier eating habits, based on a plant-based paleo diet.


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