Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Watch how to make this recipe.
Persimmon Pumpkin Pie
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 78 mg
- Sodium
- 219 mg
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 78 mg
- Sodium
- 219 mg
Ingredients
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Directions
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10m
Easy
CLASS
- Preheat the oven to 350 degrees F. Spray a 9-inch-diameter glass pie dish with nonstick spray to coat lightly.
- Unroll the pie crust and press it gently into the pie pan creating a high standing edge on the rim of the dish. Crimp the edge decoratively. Pierce the crust evenly with the tines of a fork to prevent puffing while baking.
- 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 sides and bottom (but not the crimped edge) with the apricot preserves to coat.
- In a food processor, combine the persimmon puree, pumpkin, sugar, mascarpone, cream, cornstarch, cinnamon and salt and blend well. Add the eggs and blend for 5 seconds. Pour the filling into the prepared crust. Place the pie into the oven and, if the edge will over-brown, stand a foil collar directly on the oven rack and wrap it around the dish to protect the 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. Refrigerate until cold, then tent loosely with foil.)
- Cut the pie into wedges and serve with whipped mascarpone if desired.
