Persimmon-Pumpkin Pie

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Even better when you substitute the pumpkin with some more persimmon pulp, leave out a some of the sugar, and add a bit of nutmeg. We love our persimmon puddings every fall so we prefer that nice persimmon flavor not being covered up by pumpkin.

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In the fall I always puree and freeze persimmon pulp to take us through the winter baking season. So when I saw this episode I knew I had to try this pie! We thought it was very good. The edges of my crust browned too quickly, so I just covered with foil to prevent burning. The filling needed more spice IMO so I added about 1/4 tsp each of ground cloves and fresh ground nutmeg. I meant to add a bit of lemon peel but forgot it sitting right there! I ended up with more filling than I needed so I just put the remainder into a small greased casserole dish and baked it alongside the pie. I did need to bake longer than the recommended time but that was no problem. I always keep an eye on stuff when I'm baking and adjust the heat/time as necessary. Thanks, Giada, for another lovely recipe to add to the box!

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Served this for Thanksgiving, and giving it 4 stars because it has some great redeeming qualities. Crust is flaky and fantastic, and very easy to put together. The texture of the filling is light and almost fluffy - much less dense than a traditional pumpkin pie.

However, I and my guests found the filling overly sweet. My persimmons were quite ripe, so the sugar should have been adjusted substantially to accomodate for this. The filling was just too sweet against an already sweet crust. And like other reviewers, we agreed it definitely needs more spice to make it feel holiday. It just tasted like a mixture of fruit and squash, and it did not stand up to the other flavors on the table.

This didn't get eaten much, and will likely be thrown away - but the good elements of this receipe make it worth another try with some adjustments to suit individual taste. Not giving up on this one yet!

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Well, I normally absolutely love every recipe this woman makes, but this pie was a big bomb-out. It wasn't horrible, but it wasn't all that great either. Just blah, in my book. In addition, I followed the recipe exactly, yet had a LOT of extra pie filling that didn't fit in the pie plate (and yes, I used a 9-inch pie plate as the recipe suggests. Ended up just throwing it out, which always makes me sad... The only part of this pie that I was impressed with was the crust. I really loved the taste of the crust and having the texture of a shortbread crust. However, when I baked the crust, I had issues with that too... I pricked the heck out of it with a fork so it wouldn't rise, but it still ended up puffing up, and I had to kind of work it back down so there would actually be room for the filling.

Overall, not impressed with this one. :-(

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Overall very good. Nice texture, yummy crust.

The ingredient's don't call for salt in the pie filling but the instructions suggest that you DO add salt, so that was a little confusing. I added just a touch to be safe.

This is a mildly sweet, tasty take on a pumpkin pie. However, there was nothing particularly remarkable about the flavors. I felt like the pumpkin got overpowered by the persimmon pulp flavor, and both would have been improved by adding more fall spices.

I'm giving it four stars because I think this could be a really wonderful recipe depending on your taste preferences. However, I do think there are more exciting pies in the world!

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I just made it for Thanksgiving very good

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Recipe called for filled pie to bake at 350 for 35 mins. Not long enough at that temp. Raise temp to 425 and increase cooking time by 10 or 15 mins.

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Loved the recipe. I've used organic pumpkin pie mix (with all the spices already in it and it turned out pretty great. If you're using just a plain pumpkin add more cinnamon, cloves, ginger, allspice and nutmeg.

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I just made this last friday and i love it, i jus forgot to put the jam but it wasnt necesary cuz there was good flavor, i really dont like this kind of pies they can be very sweet but this one has a mild flavor, thats what i liked. Im definetly makin this for thanksgiving!!!!

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I just test drove this recipe. I noticed that the instructions for the filling called for salt, but salt was not listed in the ingredients.(I added a scant 1/4 teaspoon. I wish I had heeded the suggestions of previous reviews and added more spices. Nutmeg would have definitely improved the flavors. The persimmon and marscarpone added a very nice dimension. Final 'two-cents' I didn't particularly like the apricot jam between the filling and the crust. I felt it took away from the twist that the persimmon brought to this recipe. I intend to make it for Thanksgiving this year.