Pumpkin-Persimmon Pie

I tracked down a great recipe online for a pumpkin-persimmon pie, but it called for canned pumpkin and making your own crust which I didn't want to do. So I found another couple recipes for using fresh pumpkin and came up with this gem. The pies turned out great. This was by far the best pumpkin pie I've ever had, and when you discover something wonderful you share it with the world.

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

Ingredients

• ½ teaspoon ground ginger
• 1 tablespoon cornstarch
• ⅔ cup milk
• ¾ cup brown sugar
• 2 tablespoons olive oil
• ⅔ cup heavy whipping cream
• 1 ½ teaspoons ground cinnamon, or to taste
• 3 tablespoons apricot preserves
• 4 large eggs, at room temperature
• ½ teaspoon ground nutmeg, or to taste
• ¼ teaspoon sea salt
• 1 medium pumpkin - peeled, seeded, and cubed
• 2 frozen pie crusts, thawed
• 2 very ripe persimmons
• 4 tablespoons mascarpone cheese
• 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.