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Pumpkin Tahini Cream Pie

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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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