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1
Cook's Note: To remove the pulp from Hachiya persimmons, remove the top with a knife and scoop out the pulp with a spoon.
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2
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.
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3
In a food processor, blend the flour, sugar and salt until combined.
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4
Add the butter and mascarpone cheese and blend until moist clumps form.
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5
Gather the dough into a ball.
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6
Drop 2-inch pieces of dough over the bottom and sides of the pie dish.
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7
Using moist fingertips press the dough together to form a smooth crust.
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8
Using the tines of a fork, prick the dough all over.
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9
Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes.
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10
Transfer the crust to a work surface.
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11
Brush the bottom and sides of the crust with apricot preserves.
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12
For the filling: In a food processor, combine the pumpkin and persimmon.
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13
Blend until smooth.
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14
Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs.
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Blend until smooth.
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16
Pour the filling into the cooked crust.
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17
Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes.
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18
Cool the pie on a rack.
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19
(Can be made 1 day ahead.
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20
Bake and cool to room temperature.
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21
Cover loosely with plastic wrap and refrigerate.)
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22
Just before serving, dust the top of the pie with powdered sugar.
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23
Cut into wedges and serve.
