Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Black Sesame Pumpkin Pie
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- Level: Easy
- Total: 1 hr 50 min (plus cooling)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 439
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 6 g
- Cholesterol
- 111 mg
- Sodium
- 317 mg
- Level: Easy
- Total: 1 hr 50 min (plus cooling)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 439
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 6 g
- Cholesterol
- 111 mg
- Sodium
- 317 mg
Ingredients
For the Crust:
For the Filling:
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Directions
- Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, sugar and salt in a food processor to make fine crumbs. Add the melted butter and pulse to combine. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate using a small measuring cup or glass. Bake until set and browned, 15 to 20 minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin puree, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg and salt in a large bowl. Transfer half of the mixture to another large bowl and stir in the black sesame paste. Drop large spoonfuls of filling into the crust, alternating the two colors. Swirl together with a long skewer to create a marbled effect.
- Bake the pie until just set but still slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool completely.
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