Pumpkin-Persimmon Pie

This pumpkin-persimmon pie recipe uses fresh pumpkin and frozen pie crust for a unique Thanksgiving dessert.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 55 mins
• Calories: 270 Calories

Ingredients

• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 3 tablespoons apricot preserves
• 4 large eggs, at room temperature
• 1 medium pumpkin - peeled, seeded, and cubed
• 2 frozen pie crusts, thawed
• 2 very ripe persimmons
• 4 tablespoons mascarpone cheese
• 0.66666668653488 cup milk
• 0.5 teaspoon ground ginger
• 0.75 cup brown sugar
• 0.5 teaspoon ground nutmeg, or to taste
• 0.25 teaspoon sea salt
• 0.66666668653488 cup heavy whipping cream
• 1.5 teaspoons ground cinnamon, or to taste
• 1 tablespoon confectioners' sugar, or as needed

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Place pumpkin in a shallow baking pan and lightly coat with olive oil.

Step 2

Bake in the preheated oven until tender when poked using a fork, 55 to 65 minutes. Remove pumpkin from oven and allow to cool 30 minutes. Increase oven temperature to 375 degrees F (190 degrees C). Line 2 pie plates with the pie crusts.

Step 3

Cut the tops off of the persimmons and scoop pulp out into a bowl. Mash slightly and transfer to a food processor. Add roasted pumpkin, brown sugar, milk, cream, mascarpone cheese, apricot preserves, cornstarch, cinnamon, nutmeg, ginger, and salt and blend well. Pour mixture into a large bowl and add eggs; blend using a whisk. Pour the filling equally into the 2 pie crusts. Sprinkle additional cinnamon on top.

Step 4

Bake in the preheated oven for 35 minutes. If crust is overcooking, wrap edges with aluminum foil. Continue baking until set, about 10 minutes more.

Step 5

Remove pies from oven and let cool before serving. Top with confectioners' sugar and additional nutmeg.