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Pumpkin Pie with Sesame-Caramel Topping

Dress up a store-bought pumpkin pie with a quick caramel sauce, flavored with tahini and flecked with sesame seeds.

Serves 10
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
309 calories per serving


> 3/4 cup sugar
> 2 tbsp corn syrup
> 2 tbsp tahini
> 4 tbsp unsalted butter
> 1/4 cup heavy cream
> 1/4 cup sesame seeds
> 1/2 tsp kosher salt
> 1 (22 oz) 8-inch bakery pumpkin pie


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.
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.

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