This is what you do when you have extra black sesame paste.
1 1/4 cups flour
1/8 teaspoon salt
1/2 cup refrigerated black sesame paste
1 large egg, lightly beaten
2 cups canned pumpkin
3/4 cup packed light brown sugar
3 eggs beaten
1 1/4 cups heavy cream
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
Whisk together the flour, sugar, and salt. Using a pastry cutter, cut the chilled black sesame paste into the dry ingredients. Add the egg and stir the dough together with a fork. Form a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
On a lightly floured surface, roll the dough 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges. Freeze for 30 minutes while you preheat oven to 400 degrees F.
Remove pie shell from freezer. Line pie shell with foil and fill with pie weights. Bake on a baking sheet on the center rack for about 20 minutes. Remove parchment paper with pie weights. Bake for 10 minutes more until it is slightly browned. Cool on rack for 10 minutes while you make the filling. Lower the oven temperature to 350 degrees F.
In a separate bowl, whisk together the pumpkin, brown sugar, eggs, heavy cream, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes.