Persimmon Pumpkin Pie Recipes

PERSIMMON PUMPKIN PIE

Steps:

• 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.

PUMPKIN-PERSIMMON PIE

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.

PERSIMMON SQUASH PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350°., In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth. , In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt. , In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened. , Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. , In a small saucepan, combine caramels and milk. Cook and stir over medium heat until melted and smooth. Pour over hot pie. Sprinkle with pecans and toffee bits. Cool completely on a wire rack. Store in the refrigerator.

PERSIMMON PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
• Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
• Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.

SPICY PERSIMMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie plate with pie crust.
• Combine persimmon pulp, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a large bowl; beat with an electric mixer until well blended. Pour into the pie crust.
• Bake in the preheated oven until persimmon filling until set, about 50 minutes. Cool pie on a wire rack.

PERSIMMON MERINGUE PIE

Steps:

• For the meringue:.
• Mix together cornstarch and cold water.
• Add to 1/2 cup boiling water.
• Cook over low heat until it thickens.
• Set aside to cool.
• Beat egg whites, dash of salt, and sugar until stiff.
• Add cooled cornstarch mixture to beaten egg white mixture.
• To make pulp: peel persimmons and press through colander.
• Add sugar, mace, lemon rind and salt; cook over low heat.
• Add a small amount of pulp to butter and well beaten egg yolks; return to persimmon mixture and stir until slightly thickened.
• Pour into baked pie shell; cool.
• Preheat oven to 350°F.
• Spread meringue on pie, making sure it covers the edges well. .
• Bake in oven until very lightly browned, about 20 minutes.
• Serve pie very cold.

DEEP DISH PERSIMMON PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
• Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.

PERSIMMON PUDDING PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
• Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
• Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
• Bake in the preheated oven until lightly golden and cooked through, about 1 hour.