Monday, November 11, 2013

Persimmon Pumpkin Pie

Gypsy Slow Down

Last week my mom and I went to Super G which is a huge international grocery store. Walking in felt like being in another world. Large bins full of huge bags of rice and flour. Blue crabs snapping in crates and people picking through fresh oysters. Aisle after aisle of foreign food products; ginger and garlic paste, curries, dutch chocolate. The smell of fish was strong and pungent. Shopping was slightly overwhelming and I left with an interesting assortment of goods; roasted black bean paste, sake, fresh bok choy, Asian noodles, mushrooms and persimmons to name a few.

Gypsy Slow Down 

I made a delicious stir fry that night but today I finally got to use the persimmons which I had been saving for a pie. Witt always talks about the persimmons that grew on trees near his house growing up and how his mom would make them into pies. We actually have a persimmon tree on our property too, small ones that are tart and sour.

I found a recipe that combined persimmons and pumpkins and I thought it sounded perfect for my first try using this earthy fruit. I found hachiya persimmons at the market which are different than the small ones Witt grew up with and the ones on our trees; astringent, less sour and wonderful cooked with cinnamon and the spices you would associate with pumpkin pie. I waited until my fruit was very ripe and squishy to the touch. Preparing them for cooking is simple- I sliced off the top and scooped out the flesh.

The pie turned out really yummy; buttery pumpkin pie but with a little tangy twist. This pie recipe is also very easy and quick. I think it would add an exotic touch to your Thanksgiving table.

 I used a pre-made crust instead of making my own pastry and I also used 1/2 cup stevia instead of sugar, cream cheese instead of mascarpone and pumpkin pie spice instead of cinnamon. In the original recipe Giada shares her crust recipe so click on the link above to see that version.

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Persimmon-Pumpkin Pie


1 8-inch pie crust, unbaked
1 cup canned pure pumpkin
1 cup persimmon pulp (I used 4 very ripe hachiya persimmons)
1/2 cup mascarpone or cream cheese
1/2 cup sugar or stevia
1/3 cup heavy whipping cream
1 tablespoon cornstarch
Dash of salt
1 teaspoon pumpkin pie spice
4 eggs, room temp.

Preheat oven to 350. In a food processor, combine pumpkin and persimmon. Blend until smooth. Add sugar, cheese, cornstarch, salt, spice, eggs and whipping cream and blend. Pour filling into crust. Bake for 45 minutes or until center is set and crust is light brown.

Serve with whipped cream at room temperature.

Gypsy Slow Down

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