PUMPKIN-PERSIMMON PIE
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
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
SPICY PERSIMMON PIE
This is a recipe I came up with when I had leftover persimmon pulp. It is a spicy pumpkin-like pie and is very good. Serve warm or cold with whipped cream if desired. Store leftovers in the refrigerator.
Provided by COOKDEJOUR
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 57.3 g, Cholesterol 63.2 mg, Fat 13.3 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 234 mg, Sugar 26.9 g
CLASSIC PUMPKIN PIE
Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since the tender crust is made with a mere hint of canola oil and butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 295mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
PERSIMMON SQUASH PIE
I created this recipe for our local persimmon festival, using homegrown squash. Make sure the persimmons are ripe! I like to use a few extra toffee bits and pecans in the garnish. -Betty Milligan, Bedford, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 578 calories, Fat 27g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 465mg sodium, Carbohydrate 82g carbohydrate (60g sugars, Fiber 2g fiber), Protein 6g protein.
PERSIMMON MERINGUE PIE
Persimmons are a valued and prized fruit, especially true for those who enjoy persimmon baked pudding, an early European-American dish which is likened to pumpkin pie or plum pudding in texture. Some autumn and winter meals are not the same without dessert made from persimmons. This red/orange fruit is best harvested after the first frost. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 325.2, Fat 13, SaturatedFat 3.8, Cholesterol 73.9, Sodium 272.4, Carbohydrate 48.6, Fiber 1.2, Sugar 29.5, Protein 4.7
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- For the crust: Preheat the oven to 350°F. Lightly spray a 9-inch glass or ceramic pie dish with vegetable oil spray. In a food processor, blend the flour, confectioners' 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 edges are 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. Place on a wire rack to cool.
- For the filling: In a food processor, combine the persimmon pieces or pulp and the pumpkin. Blend until smooth. Add the sugar, mascarpone cheese, cream, salt, cinnamon, cornstarch, and eggs. Blend until smooth. Pour the filling into the cooked crust.
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