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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 13 reviews
By docadamsdc_2921239
Jackson, MI
on January 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Catalina'sNana
on November 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By squash972
on November 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 13 reviews