Persimmon-Pumpkin Pie

Total Time:
1 hr 45 min
Prep:
45 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • Crust:
  • Vegetable oil cooking spray
  • 1 1/3 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 3 tablespoons mascarpone cheese, chilled
  • 2 to 3 tablespoons apricot preserves
  • Filling
  • 1 cup canned pure pumpkin
  • Two 6- to 7-ounce ripe Fuyu persimmons, trimmed, peeled and cut into 1-inch pieces (or 1 cup of persimmon pulp from two 6- to 7-ounce very ripe Hachiya persimmons)
  • 1/2 cup sugar
  • 1/3 cup mascarpone
  • 1/3 cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 4 large eggs, at room temperature
  • Powdered sugar, for dusting
Directions
  • Cook's Note: To remove the pulp from Hachiya persimmons, remove the top with a knife and scoop out the pulp with a spoon.

  • For the crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray.

  • In a food processor, blend the flour, sugar and salt until combined. Add the butter and mascarpone cheese and blend until moist clumps form. Gather the dough into a ball. Drop 2-inch pieces of dough over the bottom and sides of the pie dish. Using moist fingertips press the dough together to form a smooth crust. Using the tines of a fork, prick the dough all over.

  • Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the bottom and sides of the crust with apricot preserves.

  • For the filling: In a food processor, combine the pumpkin and persimmon. Blend until smooth. Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs. Blend until smooth. Pour the filling into the cooked crust.

  • Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes. Cool the pie on a rack. (Can be made 1 day ahead. Bake and cool to room temperature. Cover loosely with plastic wrap and refrigerate.)

  • Just before serving, dust the top of the pie with powdered sugar. Cut into wedges and serve.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond