Pumpkin-Persimmon Pie Recipe

Name: Pumpkin-Persimmon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin - peeled, seeded, and cubed; 2 frozen pie crusts, thawed; 2 tablespoons olive oil; 2 very ripe persimmons; 3/4 cup brown sugar; 2/3 cup milk; 2/3 cup heavy whipping cream; 4 tablespoons mascarpone cheese; 3 tablespoons apricot preserves; 1 tablespoon cornstarch; 1 1/2 teaspoons ground cinnamon, or to taste; 1/2 teaspoon ground nutmeg, or to taste; 1/2 teaspoon ground ginger; 1/4 teaspoon sea salt; 4 large eggs, at room temperature; 1 tablespoon confectioners' sugar, or as needed

Servings: persons

1 medium pumpkin - peeled, seeded, and cubed
2 frozen pie crusts, thawed
2 tablespoons olive oil
2 very ripe persimmons
3/4 cup brown sugar
2/3 cup milk
2/3 cup heavy whipping cream
4 tablespoons mascarpone cheese
3 tablespoons apricot preserves
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, or to taste
1/2 teaspoon ground nutmeg, or to taste
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
4 large eggs, at room temperature
1 tablespoon confectioners' sugar, or as needed

1
Preheat the oven to 300 degrees F (150 degrees C). Place pumpkin in a shallow baking pan and lightly coat with olive oil.
2
Bake in the preheated oven until tender when poked using a fork, 55 to 65 minutes. Remove pumpkin from oven and allow to cool 30 minutes. Increase oven temperature to 375 degrees F (190 degrees C). Line 2 pie plates with the pie crusts.
3
Cut the tops off of the persimmons and scoop pulp out into a bowl. Mash slightly and transfer to a food processor. Add roasted pumpkin, brown sugar, milk, cream, mascarpone cheese, apricot preserves, cornstarch, cinnamon, nutmeg, ginger, and salt and blend well. Pour mixture into a large bowl and add eggs; blend using a whisk. Pour the filling equally into the 2 pie crusts. Sprinkle additional cinnamon on top.
4
Bake in the preheated oven for 35 minutes. If crust is overcooking, wrap edges with aluminum foil. Continue baking until set, about 10 minutes more.
5
Remove pies from oven and let cool before serving. Top with confectioners' sugar and additional nutmeg.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium pumpkin - peeled, seeded, and cubed, 2 frozen pie crusts, thawed, 2 tablespoons olive oil, 2 very ripe persimmons, and more.

Yes, Pumpkin-Persimmon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Persimmon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions