Pie season is here, and it’s putting us in the mood for a pie infused with our favorite Jewish flavors! If you’ve overdone it on pumpkin spice (we certainly have!), try adding something new to the recipe, like sesame seeds or even tahini. The recipes below show that there are so many ways in which tahini, coconut macaroons, pomegranate kernels, halvah or even labneh can be folded into these classic American desserts.
Feeling inspired to come up with your own quirky mashup? Let us know what you come up with by tagging @jewishfood and #noshthis.
Halvah Pumpkin Pie from by Katherine Hysmith for The Young Austinian (above)
Sweet Potato Pie with Macaroon Crust
Bourbon Pecan and Gelt Pie
Roasted Winter Squash Meringue Pie with Tahini Ginger Nut Crust, by Sumac + Dutch
Tahini Mousse Pie, Danielle Oron via Food 52
Pear Pomegranate Pie from the New York Times
Labneh Tart from Saveur
Nut Halvah Pie from Kosher Scoop
Quince and Labneh Pie from Bottom of the Pot (below)