Pumpkin Persimmon Pie Recipes

PERSIMMON-PUMPKIN PIE

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.

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.