Ingredients
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3/4 cup sugar
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2 tbsp corn syrup
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2 tbsp tahini
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4 tbsp unsalted butter
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1/4 cup heavy cream
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1/4 cup sesame seeds
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1/2 tsp kosher salt
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1 (22 oz) 8-inch bakery pumpkin pie
Steps
1
In a medium saucepan, heat the sugar, corn syrup, and 2 tbsp water to a boil on medium-high, stirring with a rubber spatula to dissolve sugar. Once sugar is dissolved, cook without stirring 5–7 min., until sugar caramelizes and turns golden brown. As soon as caramel is an amber color, remove saucepan from heat.
2
Carefully stir the tahini and butter into caramel. Add the cream, sesame seeds, and salt. Whisk to combine. Let cool 1 hour or until room temperature. Spoon caramel over the pumpkin pie. Refrigerate 2–3 hours, until caramel has thickened and is just set.
