This Giada Pumpkin pie is the obvious choice for Thanksgiving, but why be obvious? Coloring a bit outside the lines is so much more enjoyable. Adding the slightly astringent, floral flavor of persimmon to this pie filling and brushing the crust with a bit of apricot preserves adds brightness, and persimmon slices just look cool.

Recipe Ingredients

Crust:

• Vegetable oil cooking spray
• 1⅓ cups of all-purpose flour
• ½ cup of confectioners’ sugar
• ¼ teaspoon of fine salt
• 8 tablespoons (1 stick) of chilled unsalted butter, diced
• 3 tablespoons of chilled mascarpone cheese
• 2 to 3 tablespoons of apricot preserves

Filling:

• 2 ripe Fuyu persimmons, trimmed, peeled, and cut into 1-inch pieces, or 1 cup of persimmon pulp from 2 very ripe Hachiya persimmons
• 1 cup of canned pumpkin purée (not pumpkin pie filling)
• ½ cup of granulated sugar
• ⅓ cup of room-temperature mascarpone cheese
• ⅓ cup of room-temperature heavy cream
• ¼ teaspoon of fine salt
• 1 teaspoon of ground cinnamon
• 1 tablespoon of cornstarch
• 3 large eggs, at room temperature
• Confectioners’ sugar, for dusting

How To Make Giada Persimmon-Pumpkin Pie

1. Prepare the Crust: Preheat your oven to 350°F and lightly spray a 9-inch glass or ceramic pie dish with vegetable oil cooking spray. In a food processor, blend the flour, confectioners’ sugar, and salt until everything looks well-mixed. Add the chilled butter and mascarpone cheese, then pulse until you get moist clumps of dough.
2. Form the Crust: Gather the dough into a ball and drop 2-inch pieces evenly over the bottom and sides of the prepared pie dish. With damp fingertips, press the dough pieces together to form a smooth, even crust. Don’t forget to use a fork to prick the dough all over to allow steam to escape.
3. Bake the Crust: Place the dish in the oven and bake until the edges turn golden and the center looks pale golden—around 25 minutes. Take the crust out of the oven and set it on a work surface. While still warm, brush the bottom and sides of the crust with apricot preserves. Let the crust cool on a wire rack.
4. Prepare the Filling: In a clean food processor, combine the persimmon pieces or pulp with the canned pumpkin. Blend until the mixture looks smooth and even. Add in the sugar, mascarpone cheese, cream, salt, cinnamon, cornstarch, and eggs. Blend everything until smooth and fully combined.
5. Fill and Bake: Pour the filling into the cooled crust, making sure to spread it evenly. Bake the pie in the 350°F oven until you notice slits or cracks forming around the edges and the center feels set—about 35 minutes. Once done, take the pie out and let it cool on a wire rack.
6. Cool the Pie: Allow the pie to cool completely before moving on to the final touches. If you plan on serving it the next day, let it cool to room temperature, cover it loosely with plastic wrap, and refrigerate.
7. Dust and Serve: When you’re ready to serve, give the top of the pie a light dusting of confectioners’ sugar. This adds a little visual flair and a sweet touch to the finished pie.
8. Cut and Enjoy: Finally, cut the pie into wedges, serve, and enjoy your delightful Giada’s Persimmon-Pumpkin Pie!

Recipe Tips

• Add some crunch: For a delightful texture contrast, consider adding a handful of chopped, toasted pecans or walnuts on top of the pie filling before baking. This adds a nutty crunch that pairs beautifully with the creamy persimmon pumpkin filling.
• Swap the crust: If you’re short on time or prefer a different flavor, you can substitute the homemade crust with a pre-made graham cracker or gingerbread crust. This shortcut offers a slightly different but equally delicious taste.
• Adjust the spices: If you enjoy a bolder flavor profile, increase the cinnamon or add a pinch of nutmeg or ground cloves to the filling. These warm spices will elevate the overall taste of the pie.
• Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend in the crust. Make sure to choose a blend that includes a binder like xanthan gum for better texture and structure.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Apple Parmesan Pie Recipe
• Giada Chocolate Amaretti Cake
• Giada De Laurentiis Brownie Walnut Pie