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.

Anonymous
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Place pumpkin in a shallow baking pan and lightly coat with olive oil.

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  • 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.

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.

Avoid using an electric mixer, because it could give your pie a gluey texture.

You can boil the pumpkin if you prefer. Remove the top, scoop out seeds. Peel pumpkin and cut into 1/2-inch chunks. Boil in a saucepan over medium heat until pumpkin is soft. You can also bake the whole pumpkin overnight; wrap it in aluminum foil, cook it at 200 degrees F for about 8 hours, then scoop out meat and separate seeds.

Nutrition Facts

270 calories; 16.1 g total fat; 65 mg cholesterol; 185 mg sodium. 28.9 g carbohydrates; 4.8 g protein; Full Nutrition