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!

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Pumpkin Tahini Cream Pie

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2.95 from 19 votes

Prep Time 20 minutes minutes

Total Time 2 hours hours

Servings3 tarts

Ingredients

Crust

• ⅔ cup date pitted (about 6 dates)
• 1 cup walnuts (raw)
• 1 Tbsp chia seeds (optional)
• ¼ tsp pumpkin spice
• ⅔ cup almond flour
• ⅛ tsp unrefined salt (real, pink, or Celtic salt)

Pumpkin Filling

• ½ cup pumpkin puree
• ¼ cup cashew butter
• ¼ cup coconut oil (unrefined) melted
• ¼ cup tahini
• ¼ tsp vanilla extract
• 3 Tbsp date syrup
• ½ tsp pumpkin spice
• ⅛ tsp unrefined salt (real, pink, or Celtic salt)

Toppings (choose a few)

• Shredded coconut
• Pomegranate arils
• sesame seeds
• fruit of choice sliced

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.

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Other Fall Inspired Desserts You’ll Love

• Caramel Apple Crumb Cake
• Pumpkin Spice Donut Holes
• Crustless Apple Pie
• Pumpkin Spice Cupcakes with Coconut Cream & Date Caramel
• Pumpkin Cheesecake with Maple Cinnamon Soaked Pecans