PERSIMMON-PUMPKIN PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- 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.
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Shimels Tefera
[email protected]This pie is on my to-make list. It looks amazing!
Sumi Khan
[email protected]I can't wait to try this pie! It looks so delicious.
Mahammad Tanimu
[email protected]This pie is so beautiful and festive. It's perfect for a holiday dessert.
Saif Din
[email protected]This pie is a must-try for pumpkin pie lovers.
Davis Mpairwe
[email protected]I love the unique flavor of this pie. It's perfect for a fall dessert.
Nader Ben Amor
[email protected]This pie is a great way to use up leftover pumpkin puree.
Misfortune 500
[email protected]I had never tried persimmon before, but I'm so glad I did in this pie. It was delicious!
True Omega
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. It was still a good pie and I would recommend it to others.
Leiah Carman
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I love that I can use persimmons from my own tree.
Piyash biswas
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good! The persimmon added a nice sweetness and the crust was perfect.
Spooky_Cat
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the unique flavor combination. I will definitely be making it again next year.
Mustafa Shiekh
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The pie turned out perfectly. The crust was flaky and buttery, and the filling was smooth and creamy. The persimmon and pumpkin flavors complemented each other beautifully.
Md BilKls
[email protected]This persimmon pumpkin pie was a delightful surprise! The combination of flavors was unique and delicious. The persimmons added a lovely sweetness and the pumpkin gave it a creamy texture. I will definitely be making this pie again!