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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.
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
- 2/3 cup milk
- 2/3 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
Directions
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Place pumpkin in a shallow baking pan and lightly coat with olive oil.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove pies from oven and let cool before serving. Top with confectioners' sugar and additional nutmeg.
Cook’s Notes:
If you can't get mascarpone cheese, you can substitute 4 ounces of cream cheese, 1/8 cup sour cream, and 1 tablespoon heavy whipping cream blended together until smooth.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat6g | 29% |
| Cholesterol65mg | 22% |
| Sodium185mg | 8% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber2g | 5% |
| Total Sugars11g | |
| Protein5g | |
| Vitamin C11mg | 57% |
| Calcium63mg | 5% |
| Iron2mg | 10% |
| Potassium415mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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