Pumpkin Tahini Cream Pie

RECIPES – DESSERTS, VEGAN

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.

https://mariamarlowe.com/wp-content/uploads/2021/10/Pumpkin-Tahini-Pie-Maria-Marlowe-4-345x480.jpeg
https://mariamarlowe.com/wp-content/uploads/2021/10/Pumpkin-Tahini-Pie-Maria-Marlowe-5-260x325.jpeg

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

Save on Healthy Ingredients

You can shop all the dry good ingredients on Vitacost.com, which carries brand name organic and natural pantry staples at a fraction of the price you’d pay om the grocery store. Plus, they are delivered straight to your door!

Pumpkin Tahini Cream Pie

Add to Collection
No ratings yet
Prep Time 20 minutes
Total Time 2 hours
Servings3 tarts

Ingredients

Crust

Pumpkin Filling

Toppings (choose a few)

Instructions

  • 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.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

Other Fall Inspired Desserts You’ll Love

Clearer Skin in Just 3 Days

Sign up for my weekly newsletter to get the latest recipes, articles, & podcasts delivered to your inbox.

Plus, you’ll receive The Glow Up Guide right away, a delicious 3-day meal plan to reduce redness and bumps, fast.
  • This field is for validation purposes and should be left unchanged.
 
marlowe
MEET MARIA
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.

 

Follow Along @Mariamarlowe