Best 2 Persimmon Pumpkin Pie Recipes

Welcome to the delectable world of persimmon pumpkin pie, a captivating fusion of two autumnal favorites. This unique dessert harmoniously blends the sweet, creamy flesh of persimmons with the earthy, comforting flavors of pumpkin, creating a symphony of taste that will delight your palate. As we embark on this culinary journey, let's uncover the secrets of crafting the perfect persimmon pumpkin pie, a testament to the boundless creativity of baking.

Check out the recipes below so you can choose the best recipe for yourself!

PERSIMMON-PUMPKIN PIE

Persimmon-Pumpkin Pie image

Provided by Giada De Laurentiis

Categories dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 16

Ingredients

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
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

Steps:

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.

PUMPKIN-PERSIMMON PIE

Pumpkin-Persimmon Pie image

I tracked down a great recipe online for a pumpkin-persimmon pie, but it called for canned pumpkin and making your own crust which I didn't want to do. So I found another couple recipes for using fresh pumpkin and came up with this gem. The pies turned out great. This was by far the best pumpkin pie I've ever had, and when you discover something wonderful you share it with the world.

Provided by Anonymous

Categories Fruits and Vegetables Vegetables Squash

Time 2h25m

Yield 16

Number Of Ingredients 16

Ingredients

1 medium pumpkin - peeled, seeded, and cubed
2 frozen pie crusts, thawed
2 tablespoons olive oil
2 very ripe persimmons
¾ cup brown sugar
⅔ cup milk
⅔ cup heavy whipping cream
4 tablespoons mascarpone cheese
3 tablespoons apricot preserves
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon, or to taste
½ teaspoon ground nutmeg, or to taste
½ teaspoon ground ginger
¼ teaspoon sea salt
4 large eggs, at room temperature
1 tablespoon confectioners' sugar, or as needed

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Place pumpkin in a shallow baking pan and lightly coat with olive oil.
Bake in the preheated oven until tender when poked using a fork, 55 to 65 minutes. Remove pumpkin from oven and allow to cool 30 minutes. Increase oven temperature to 375 degrees F (190 degrees C). Line 2 pie plates with the pie crusts.
Cut the tops off of the persimmons and scoop pulp out into a bowl. Mash slightly and transfer to a food processor. Add roasted pumpkin, brown sugar, milk, cream, mascarpone cheese, apricot preserves, cornstarch, cinnamon, nutmeg, ginger, and salt and blend well. Pour mixture into a large bowl and add eggs; blend using a whisk. Pour the filling equally into the 2 pie crusts. Sprinkle additional cinnamon on top.
Bake in the preheated oven for 35 minutes. If crust is overcooking, wrap edges with aluminum foil. Continue baking until set, about 10 minutes more.
Remove pies from oven and let cool before serving. Top with confectioners' sugar and additional nutmeg.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 28.9 g, Cholesterol 65.3 mg, Fat 16.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 185.1 mg, Sugar 10.7 g

Tips for Making Persimmon Pumpkin Pie:

Choose ripe persimmons: Look for persimmons that are soft to the touch and have a deep orange color. Avoid persimmons that are bruised or have blemishes.
Use a food processor to puree the persimmons: This will help to create a smooth and creamy filling.
Don't overmix the pie crust: Overmixing will make the crust tough. Mix the ingredients just until they come together.
Blind bake the pie crust: This will help to prevent the crust from becoming soggy.
Let the pie cool completely before serving: This will help the filling to set and the flavors to meld.

Conclusion:

Persimmon pumpkin pie is a delicious and unique twist on the classic pumpkin pie. With its creamy, flavorful filling and flaky crust. This pie is sure to be a hit at your next gathering. So next time you're looking for a new dessert to try, give persimmon pumpkin pie a try. You won't be disappointed!