tahini date pumpkin pie

I was very excited when I was contacted by JOOL to use their date spread in a recipe. Growing up my favorite cookie that my mother made (and she made a lot of cookies) was naturally sweeter with dates. It was amazing. That was when I learned about the power of the date. I just knew I could make a unique dessert with a tahini date flavor combo. That is how I came up with the tahini date pumpkin pie!

ingredients

• 1 butternut squash

• 1 pie pumpkin

• 1/2 cup heavy cream, room temp

• 1/2 cup Jool tahini date spread

• 1 teaspoon vanilla

• 3 large eggs, room temp

• 2 teaspoons cinnamon

• 1 teaspoon ginger

• 1 teaspoon ground nutmeg

• 1 teaspoon salt

• 1 cup light brown sugar

• your favorite crust recipe blind baked (or store bought, I won’t judge) I used the sister pie crust recipe.

Whipping Cream

• 1 cup heavy cream

• 1/4 teaspoon salt

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

steps

1. Make pumpkin squash puree. Preheat oven to 375. Half squash and pumpkin, discard the seeds, and place face down on a baking sheet lined with parchment paper. Bake until tender. You should be able to poke the outside and have it give a bit. Pie pumpkin will take 35-40 minutes, and butternut squash will take around 45-50 minutes. Let cool. Scoop out the flesh from the skin and place in a food processor. Blend until creamy.

2. Preheat oven to 325.

3. Mix seasonings. Whisk to combine cinnamon, ginger, nutmeg, salt and brown sugar.

4. Make filling. Whisk to combine 2 1/2 cups of pumpkin squash puree (set aside the rest), heavy cream, and eggs. Whisk in the seasonings.

5. Pour into blind baked crust. Brush crust with egg wash.

6. Bake for 45 minutes. The center should giggle slightly. Keep an eye on the crust to make sure it isn’t browning too quickly. Use crust protectors or aluminum foil to protect the crust if it is browning too quickly.

Enjoy!