Pumpkin-Tahini Mousse Pie

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.