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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 350°. Butter a 9"-diameter pie pan, then sprinkle evenly with sesame seeds.
Step 2
Pulse cookies and salt in a food processor until finely ground. With the motor running, stream in remaining 7 Tbsp. melted butter and process until crumbs are evenly moistened. Transfer to pan. Using a flat-bottomed measuring cup, pack crumbs firmly onto bottom and up the sides. Freeze crust 10 minutes to firm up.
Step 3
Bake crust until slightly darkened and fragrant, 10–12 minutes. Transfer to a wire rack and let cool.
Step 4
Using an electric mixer, beat cream and cream of tartar in a large bowl, starting on medium speed and gradually increasing to high as it thickens, until medium peaks form, about 4 minutes.
Step 5
Whisk pumpkin, tahini, vanilla, powdered sugar, cinnamon, cardamom, nutmeg, and salt in another large bowl until well combined. Using a rubber spatula, fold half of whipped cream into pumpkin mixture until smooth. Gently fold in remaining whipped cream just until incorporated (be careful not to overmix).
Step 6
Spoon filling into crust and spread evenly to edges, creating a swirl on top. Sprinkle sesame seeds over and arrange dried fruit on top. Cover and chill until set, at least 4 hours.Do ahead: Pie can be made 2 days ahead. Keep chilled.
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