Persimmon-Pumpkin Pie

Name: Persimmon-Pumpkin Pie
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apricot preserves; 118 milliliters (1 stick) chilled unsalted butter, diced; 237 milliliters canned pure pumpkin; 1 Tbsp cornstarch; 4 larges eggs, at room temperature; 315 milliliters all-purpose flour; 340 grams 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 teaspoon ground cinnamon; 79 milliliters heavy whipping cream; 79 milliliters mascarpone; 3 Tbsps mascarpone cheese, chilled; 118 milliliters powdered sugar; 0 teaspoons fine salt; 118 milliliters sugar

Persimmon-Pumpkin Pie is a vegetarian recipe with 8 servings. One portion of this dish contains about 7g of protein, 24g of fat, and a total of 469 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. A mixture of mascarpone cheese, mascarpone, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

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.

Ingredients you will need

Vegetable Oil Cooking Spray

Crust

Equipment you will use

Ceramic Pie Form

Oven

In a food processor, blend the flour, sugar and salt until combined.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Mascarpone