| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 45 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- Vegetable oil cooking spray
- 1 1/3 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 3 tablespoons mascarpone cheese, chilled
- 2 to 3 tablespoons apricot preserves
- 1 cup canned pure pumpkin
- Two 6- to 7-ounce ripe Fuyu persimmons, trimmed, peeled and cut into 1-inch pieces (or 1 cup of persimmon pulp from two 6- to 7-ounce very ripe Hachiya persimmons)
- 1/2 cup sugar
- 1/3 cup mascarpone
- 1/3 cup heavy whipping cream
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 4 large eggs, at room temperature
- Powdered sugar, for dusting
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 439 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 7 g |
| Cholesterol | 153 mg |
| Sodium | 173 mg |
Reviews
Great pumpkin pie! It’s a smart way to use persimmon with pumpkin in a healthy way and the crust is very tasty too. Have made this pie for a few times and my family loves it!!
I have made this pie the past 2 Thanksgivings and planned to make it this year BUT I cannot get my persimmons ripe! I bought them on Sunday (before Thanksgiving) and they are just starting to ripen today – THANKSGIVING DAY!….Thought maybe I might find a review with the same problem. I have all of the ingredients and time to make it today – any suggestions?? Microwave them??….right now they are on the heater vent! Happy Thanksgiving everyone!
This recipe immediately appealed to me as I like pumpkin pie but I always want to add something to give it a little more flair. My 17 y/o daughter, who has a pretty sophisticated palette, was not feeling it when I read her the recipe. I made it and a traditional pumpkin pie. It is delicious, just the “flair” I’ve always felt was lacking. Rave reviews from my daughter and all others – none left; traditional – one small sliver was taken. The preparation is so easy. This will be my Thanksgiving contribution again this year, but I’ll make two and skip the traditional.
I only slightly greased the bottom of pie pan…not the sides. I also used a piece of parchment paper with pie weights. Let the crust bake (not cook as recipe specified) for 30 minutes, took out pie weights and left it in oven for another 10 min. The filling absolutely needed the usual spices that one would use in any pumpkin pie. If you are observant you will notice that when a cook prepares something on TV it doesn’t always look so perfect. . . time out for a commercial and the net result does come out perfect. Good home bakers can always make improvements.
I followed this recipe to the letter and it turned out perfectly!! The crust is AMAZING! My 12 yr old nephew is a pretty picky eater and he went back for seconds! I Definitely will be making this every Thanksgiving. Thanks Giada!!
Always just great! if you taste the filling mixture as you add sugar, you have more control over the sweetness. Fuyu Persimmons work best.
Loved!!!! I will make this in my Thanksgiving dinner in PR…..
I made this for the crust only and substituted my usual homemade pumpkin pie filling. The pie dough turned out ‘ok’ after adding a tbsp. more butter and some cold water to get the dough to form a ball, I pressed the crust into the pie pan and started baking. After 5 minutes I took a look and found that it had all slid down the sides to the bottom of the pie pan and formed a thicker crust. I see no comments about the crust shrinking back down the sides so not sure what I didn’t do right. I watched Giada make it during the episode and make pies frequently.
I decided to bake a few minutes longer since the layer was thicker and brushed with the apricot preserves and poured my pie filling on top. It should turn out more like a flan with the pumpkin layer on top and the crust on the bottom fingers crossed.
Even better when you substitute the pumpkin with some more persimmon pulp, leave out a some of the sugar, and add a bit of nutmeg. We love our persimmon puddings every fall so we prefer that nice persimmon flavor not being covered up by pumpkin.
In the fall I always puree and freeze persimmon pulp to take us through the winter baking season. So when I saw this episode I knew I had to try this pie! We thought it was very good. The edges of my crust browned too quickly, so I just covered with foil to prevent burning. The filling needed more spice IMO so I added about 1/4 tsp each of ground cloves and fresh ground nutmeg. I meant to add a bit of lemon peel but forgot it sitting right there! I ended up with more filling than I needed so I just put the remainder into a small greased casserole dish and baked it alongside the pie. I did need to bake longer than the recommended time but that was no problem. I always keep an eye on stuff when I’m baking and adjust the heat/time as necessary. Thanks, Giada, for another lovely recipe to add to the box!