I have a question about the recipe "Pumpkin & Tahini Pie with Chocolate Pie Crust" from Grant Melton. Make ahead?
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I've never tried it with this specific recipe, but it should definitely be made ahead...every pumpkin pie i've encountered need to be chilled for at least for at least 2 hours so the custard filling can set so it's no longer runny, and this recipe says it needs to be cooled completely as well.
It's a great make ahead! You can make the pie a day or two in advance and store, covered, at room temp (no need to refrigerate).