Persimmon-Pumpkin Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 439
- Total Fat
- 25
- Saturated Fat
- 13
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 26
- Protein
- 7
- Cholesterol
- 153
- Sodium
- 173
- Total: 1 hr 45 min
- Prep: 45 min
- Cook: 1 hr
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
- 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.
Cook’s Note
To remove the pulp from Hachiya persimmons, remove the top with a knife and scoop out the pulp with a spoon.