Recipe of the week

This pumpkin pie puts a couple of twists on tradition, said Paige Grandjean in Food & Wine. Instead of the chocolate base that defines a black-bottom pie, it starts with a nutty layer of black sesame paste. Mascarpone adds richness to the pumpkin custard, which is cooked on the stove instead of in the oven. Use the crust of your choice.

Black sesame pumpkin pie

1 cup canned pumpkin • 2 large egg yolks • 1 large egg • 1 tsp vanilla extract • ¾ cup granulated sugar • ¼ cup cornstarch • 1½ tsp ground cinnamon • ¼ tsp ground nutmeg • 1 cup whole milk • 1 (8-oz) container mascarpone • 1½ tbsp jarred black sesame paste • 1 (9-inch) prepared piecrust • 2 tbsp mixed black and white sesame seeds

• In a large heatproof bowl, whisk pumpkin, egg yolks, egg, and vanilla until smooth. Blend sugar, cornstarch, cinnamon, and nutmeg in a small bowl, then whisk into egg mixture.

• In a saucepan, bring milk to boil over medium heat, stirring occasionally. Add gradually to egg mixture, whisking constantly. Pour milkegg mixture into saucepan. Cook over medium-low, whisking constantly, until thickened and bubbly, 3 to 4 minutes. Remove from heat; whisk in mascarpone.

• Pour pumpkin mixture into a separate large bowl; press plastic wrap onto surface of mixture.

Let cool at room temperature 30 minutes.

• Remove wrap. Transfer ½ cup of pumpkin mixture to a small bowl, and stir in sesame paste. Spread mixture on bottom of piecrust. Top with remaining pumpkin mixture, spread evenly.

• Press clean wrap onto pie’s surface. Chill until set, at least 4 hours or up to 24. Decorate top with sesame seed mix.