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.
Ingredients
Directions
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.
