Pumpkin-Persimmon Pie
Ingredients
Instructions
- 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 & Diet Analysis (per serving)
1071
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).