• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Get a FREE 5 DAY DETOX when you subscribe today! →
  • Login
  • Dashboard
    • Logout
  • Shop
    • eBook Shop
    • COOKBOOK
    • FUSION FITNESS
    • FOUNDER’S SHOP
  • About
    • Founders
    • Clean Cuisine Defined
    • About Team
  • Cart (0)
  • Home
  • Recipe Index
  • Winter Recipes
  • Recipes by Course
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks + Cocktails
    • Hummus + Dips
    • Salads + Salad Dressing
    • Soups and Chilis
    • Smoothies
    • Side Dishes
  • Recipes by Diet
    • Gluten Free
    • Dairy Free
    • Whole30
    • Vegan
    • Vegetarian
    • Pescatarian
    • AIP
    • SCD
  • Nutrition + Cookware
    • Cooking Oils
    • Cookware and Bakeware
    • Healthy Carbohydrates
    • Intermittent Fasting
    • Nutrient Dense Foods
    • Protein Tips
    • Reduce Inflammation
    • Vitamins + Supplements

clean cuisine

EASY AND DELICIOUS CLEAN EATING RECIPES

clean cuisine

EASY AND DELICIOUS CLEAN EATING RECIPES

  • Home
  • Recipe Index
  • Winter Recipes
  • Recipes by Course
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks + Cocktails
    • Hummus + Dips
    • Salads + Salad Dressing
    • Soups and Chilis
    • Smoothies
    • Side Dishes
  • Recipes by Diet
    • Gluten Free
    • Dairy Free
    • Whole30
    • Vegan
    • Vegetarian
    • Pescatarian
    • AIP
    • SCD
  • Nutrition + Cookware
    • Cooking Oils
    • Cookware and Bakeware
    • Healthy Carbohydrates
    • Intermittent Fasting
    • Nutrient Dense Foods
    • Protein Tips
    • Reduce Inflammation
    • Vitamins + Supplements
Recipes / Persimmon Pumpkin Pie with Coconut Crust

Persimmon Pumpkin Pie with Coconut Crust

Dairy FreeGluten FreeVegetarianBy Aimee Niedosik  Published: 11/16/2021  Updated: 12/22/2021
Jump to Recipe

Persimmon Pumpkin Pie – A few years ago, I wanted to create a superfood pie for the holidays. This Persimmon Pumpkin Pie was one of the best decisions I ever made for holiday recipe creation.

Pairing together persimmons and pumpkin puree along with a coconut crust is not only healthy, but one of our favorite pies for Thanksgiving.

persimmon pumpkin pie

Dump the Traditional Pie and Make this Persimmon Pumpkin Pie Instead!

Compared to our classic Gluten Free Pumpkin Pie, this Persimmon Pumpkin pie is more savory, less sweet… but still creamy, bursting with flavor and very healthy. So, add another slice to your plate and enjoy.

Unlike ordinary pumpkin pie, this deliciously decadent version of Persimmon Pumpkin Pie is both gluten free and dairy free. In fact, if you’re grain free, this pie works for you too. Plus, it’s very low in added sugar considering that most recipes call for three times the sugar used here!

Magically, this Persimmon Pumpkin Pie recipe still manages to maintain that sinfully desirable quality that makes pie oh so pleasing.

persimmon pumpkin pie

Use Fuyu Persimmons OR Hachiya Persimmons for this Persimmon Pumpkin Pie

This is thanks to the use of persimmons, which are naturally super sweet when ripe. Unlike adding extra empty-calorie sugar, incorporating persimmons into your pumpkin pie filling boosts sweetness along with adding lots of antioxidants (especially vitamins A and C) as well as phytonutrients and fiber too. Persimmon Pumpkin pie is a great way to get your sweet “fix” minus the sugar.

Choosing Asian Persimmons:

When selecting persimmons, look for ones that are ever so slightly soft. Do note that if the flesh turns brown they have oxidized and have gone past the point of optimum quality. If you find Fuyu Persimmons, which tend to be smaller, you will need to pick up 4. However, if you find the acorn-shaped Hachiya Persimmons, you will only need 2.

Be sure to check the firmness of the persimmons. They should be bright orange in color. Not too tough and not too soft. Perfectly ripe persimmons are going to be similar to a green tomato in texture and firmness.

persimmon pumpkin pie

Persimmons Are Loaded With Health Benefits

Asian Persimmons are high in vitamins A, C and B, potassium and manganese. They also contain beneficial plant compounds like tannins and flavonoids. Persimmons are also an excellent source of antioxidants. If you are eating a clean eating diet, then these compounds are excellent source of healthful vitamins and nutrients. Eating persimmons have been linked to a reduced risk of certain diseases, including heart disease and diabetes.

In addition, Persimmons are anti-inflammatory too and can support a healthy heart. They are an excellent source of vitamin C; a natural antioxidant. In fact, one persimmon contains 20% of the recommended daily intake. As you likely already know, eating whole fruits can support your immune system. But Vitamin C specifically can help protect cells from from damage caused by free radicals and combats inflammation in the body.

Which means, eat 2 slices of this Persimmon Pumpkin Pie and enjoy all the benefits of healthy and delicious vitamin C naturally supporting your body.

persimmon pumpkin pie

How to Make Healthy and Delicious Persimmon Pumpkin Pie with a Toasted Coconut-Macadamia Nut Crust

There are a few steps to the process, but in my opinion — they are simple and easy to manage. The pie comes together quickly once you have these few things sorted out.

  1. Soften the Organic Pitted Dates: Softening the dates in hot water makes them more pliable and easy to mix into the Persimmon Pumpkin Pie filling. Just bring 2 cups of water to a boil. Turn off the heat and add the pitted dates to soften them for about 10-15 minutes.  Drain, chop in half and set aside to cool for several minutes while getting the other two items completed below.
  2. Prepare the Persimmon Pulp: Did you know that you should not eat the tough skin on persimmons? They don’t taste good nor do they blend up well for the filling. So, while the dates are resting, cut the tops off of the persimmons and then chop into quarters. Using a small paring knife, slice off the outer skin leaving the pulp for the pie. 
  3. Whip the Eggs Whites Into Soft Peaks: The last major thing to do in advance of making this Persimmon Pumpkin Pie is to crack and separate the 4 eggs placing the 4 egg whites in a large classic mixing bowl and the yolks set aside. Use an electric mixer to beat the egg whites until they form soft peaks. Set aside.

That’s it – get these three things handled so putting together this delicious Coconut Crust and Persimmon Pumpkin Pie is a breeze.

persimmon pumpkin pie

Homemade Whipped Coconut Cream Makes the Perfect Topping

Whether you’re allergic to dairy, or simply avoid it for health purposes, there’s no reason you should miss out on whipped cream!

A quick and easy, three ingredient recipe, this Whipped Coconut Cream Recipe is a staple in our house, especially for the holiday season. For this delicious Persimmon Pumpkin Pie recipe on a Macadamia-Nut Coconut Crust, whipped coconut cream is perfect garnish.

GARNISH TIP: If you want to create the perfect little rosettes and shapes with the Whipped Coconut Cream, look no further. Check out this amazing Easy Accent Decorator tool. I use it for all of our photography shots here and for plenty more recipes at home. It’s easy to use, easy to clean and comes with several tips to choose from.

The Perfect Holiday Dessert – Persimmon Pumpkin Pie

I know I’m being biased, but I absolutely love the creamy and savory flavor of this naturally sweetened Persimmon Pumpkin Pie. However, I also have a host of other delicious and decadent desserts that you can easily add to this Thanksgiving or Christmas dinner. Check out some of my favorites:

  • Recipe for Hummingbird Cake – There is something so deliciously wonderful about this homemade recipe for Hummingbird Cake. The flavor is perfect, the cake is fluffy and moist and the new Salted Caramel Frosting is going to wow you.
  • Pumpkin Cheesecake Shooters – A creamy pumpkin spice cheesecake layer, topped with a rich chocolate mousse pair together to make the most delicious combination!
  • Recipe for Chocolate Chip Muffins – Chocolate fans unite together for this amazingly decadent double chocolate recipe for Chocolate Chip Muffins with a creamy chocolate spread.

Kitchen Favorites

stone bar pan

Healthy Stone Baking Pan

ceramic cookware

100% Ceramic Skillet with Lid

high speed blender luvele vibe

High Speed Blender with Stainless Steel

Handheld Stick Blender

Classic Batter Bowl

Classic Batter Bowl

100% Ceramic Stock Pot

8 Cup Food Processor

Ultra Power Hand Mixer

Ceramic Mixing Bowls

100% Ceramic Muffin Pan

medium scoop

Medium Scoop

KitchenAid Artisan Mixer

Stainless Steel Mesh Collander

Cast Iron Cookware

Gluten Free Flour

Organic Cold Pressed Coconut Oil

Organic Almond Flour

Organic Hemp Hearts

Organic Coconut Sugar

Organic Pitted Dates

Print

Persimmon Pumpkin Pie with Coconut Crust

persimmon pumpkin pie
Print Recipe

Tasty Persimmon Pumpkin Pie recipe is not only healthy but loaded with decadent flavor for your Thanksgiving desserts.

  • Author: Ivy Larson
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8–10 1x
  • Category: Dessert
  • Method: Food processor
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

INGREDIENTS FOR THE PERSIMMON PUMPKIN PIE COCONUT CRUST:

  • 1 cup unsweetened shredded coconut, divided
  • 1/2 cup raw macadamia nuts
  • 1 1/2 tablespoons Agave nectar
  • 1 tablespoons organic coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon unrefined sea salt
  • 2 tablespoons chickpea flour

INGREDIENTS FOR THE PERSIMMON PUMPKIN PIE FILLING:

  • 3/4 cup organic pitted dates
  • 4 ripe Fuyu persimmons or 2 ripe Hachiya persimmons
  • 1/2 cup canned 100% pure pumpkin puree
  • 3/4 cup organic coconut milk
  • 4 organic eggs, separated
  • 1 teaspoon freshly grated ginger root
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup coconut sugar
  • 1/4 teaspoon sea salt
  • Garnish with Whipped Coconut Cream

Instructions

INSTRUCTIONS FOR THE PERSIMMON PUMPKIN PIE COCONUT CRUST:

  1. Position rack in center of oven; preheat to 325 degrees. Lightly oil a 9″ springform pan or add a piece of unbleached parchment paper to the base before clipping the sides on.
  2. In a large food processor, place 1/2 cup of the shredded coconut, macadamia nuts, agave, coconut oil, vanilla extract and sea salt. Process on high until all ingredients are well combined.
  3. Pour the macadamia-coconut mixture into a mixing bowl and add the remaining 1/2 cup shredded coconut and chickpea flour.
  4. Press the coconut crust mixture into the bottom of the 9″ springform pan. Bake for 6-8 minutes. Remove from oven and set aside to cool.

INSTRUCTIONS FOR THE PERSIMMON PUMPKIN PIE FILLING:

  1. Position rack in center of oven; preheat oven to 350 degrees.
  2. Bring 2 cups of water to a boil. Turn off the heat and add the pitted dates to soften them for about 10-15 minutes.  Drain, chop in half and set aside to cool for several minutes.
  3. While the dates are resting, cut the tops off of the persimmons and then chop into quarters. Using a small paring knife, slice off the outer skin leaving the pulp for the pie. 
  4. Crack and separate the 4 eggs placing the 4 egg whites in a large classic mixing bowl and the yolks set aside. Use an electric mixer to beat the egg whites until they form soft peaks. Set aside.
  5. In a large food processor or high speed blender, place the softened dates, persimmon quarters with skin removed, pumpkin puree, coconut milk, egg yolks, fresh ginger root, pumpkin pie spice, coconut sugar and sea salt. Process until smooth and creamy. Transfer mixture to a clean large bowl.
  6. To the persimmon-mixture, fold in the the peaked egg whites until well combined. Carefully, pour the mixture into the prepared crust pan.
  7. Bake the pie for 50-65 minutes, or until a butter knife inserted in the center comes out clean. Remove from oven and set aside to cool.
  8. Place in the fridge for 2 hours and up to 24 hours before serving. 

Keywords: Persimmon Pumpkin Pie

Clean Cuisine Approved:

BEST NON-TOXIC COOKWARE

BEST NON-TOXIC BAKING PAN

CLEAN CUISINE PANTRY

112 shares
  • Facebook
  • Twitter
« Previous Post
Recipe for Healthy Pumpkin Muffins
Next Post »
Easy Gravy Recipe for Turkey

EXPLORE A CATEGORY:
American Recipes, Christmas Dinner Recipes, Dairy Free, Desserts, Fall Recipes, Gluten Free, Pie, Recipes, Thanksgiving Recipes, Vegetarian, Winter Recipes

If you enjoyed this...

  • pumpkin smoothie
    Pumpkin Smoothie
  • gluten free pumpkin pie
    Gluten Free Pumpkin Pie
  • gluten free pie crust
    Easy Gluten Free Pie Crust Recipe
  • Gluten Free Pumpkin Waffles

Get your FREE 5 DAY DETOX when you subscribe!

Subscribe to our weekly email newsletter for a free 5 Day Natural Detox plan. Plus, you'll get weekly meal ideas and healthy new recipes each week!

Reader Interactions

Leave a Comment + Rating Cancel reply

Helpful comments include feedback on the recipe or changes you made.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

  1. Shana says

    November 12, 2022 7:41 PM

    Could coconut flour be substituted for chickpea flour?

    Reply
    • Aimee Niedosik says

      November 14, 2022 8:32 AM

      No, I don’t think that would be consistent. Maybe try quinoa flour, almond flour or oat flour instead? If you try it out, let me know!

      Reply
  2. Kaneez says

    November 27, 2015 10:33 PM

    Hi Ivy,

    What can I do with the leftover filling? Can I just put it in a ramekin and make a crust less pudding?

    Thanks,
    Kaneez

    Reply
    • Ivy Larson says

      December 5, 2015 10:07 AM

      Hi Kaneez! I’m so sorry for the delay getting back to you, just now getting to comments because we were away on a cruise. But yes, you could definitely put it in a ramekin and make a crustless pudding. You could also try freezing it as popsicles =)

      Reply
  3. Tatyana says

    December 26, 2012 7:26 PM

    I used the crust recipe for a regular pumpkin pie. It was delicious! There is one problem with the recipe though. It talks about adding coconut oil, but it’s absent from the list of ingredients. I added 1tbsp, which doesn’t seem enough. I would like to know the correct amount before I bake it again.

    Reply
    • Ivy Larson says

      December 30, 2012 8:52 AM

      Hi Tatyana, Thank you SO much for catching this mistake and bringing it to my attention. I just fixed the recipe— there should be 2 tablespoons of extra-virgin coconut oil in the crust but no coconut oil in the pie filling (you should use 3/4 cup coconut milk for the filling though.) So sorry for the mistake. And thank you again for getting in touch. Happy Holidays!

      Reply
  4. Ivy Larson says

    December 3, 2011 6:32 AM

    Hi Gary – Hope your family enjoyed the holiday. We do love using coconut oil in our baking and cooking for a number of reason. Here is our article all about that: https://cleancuisine.com/is-the-saturated-fat-in-coconut-harmful/

    Reply
  5. Joyce says

    November 23, 2011 6:32 PM

    Ivy Can you share with me what to do with the egg listed in the crust ingredients There is nothing mentioned
    in the directions below Thanks

    Reply
    • Ivy Larson says

      November 25, 2011 7:08 AM

      Oh my gosh Joyce! I am so glad you caught that!!! There must have been a mistake when it got typed in WordPress—there is actually NO egg in the crust. I am fixing right now. Thank you so much for bringing this to my attention.

      Reply
  6. Charles says

    November 23, 2011 6:14 PM

    This looks great if you can go off of the picture. I used to have a pumpkin cheesecake recipe that was low calorie and low carb, it doesn’t look like this one has very many carbs as well sense the crust is made out of coconut and macadamia nuts. I am always looking for desserts and dishes for holidays that are healthy but still taste good and I think your site is going to be one of the places I come for such a thing. It amazes me that society is trying to be so health conscious but at the holidays they throw that right out the window. Thank you for sharing this recipe I look forward to trying it Thanksgiving. Can you tell me if this tastes like pumpkin pie or does it have a distinct flavor?

    Reply
    • Ivy Larson says

      December 3, 2011 6:22 AM

      Charles – It has that hint of the flavoring but it is still pumpkin pie. Great also for the other holiday too! Enjoy.

      Reply
  7. John says

    November 22, 2011 7:48 PM

    I love this idea for a great dessert for Thanksgiving that will be a healthy alternative. How does it taste by the way? Does it taste like real home made pumpkin pie or does it have a unique flavor? The closer I am to the real pumpkin the better chance I will have of getting them to eat it. I also was thinking that the coconut crust that you gave us the recipe for sounds like it would be a great alternative to regular pie crust with any kind of pie filling. Do you think that is true? I mean it seems like it would be lower carb then a regular pie crust and lower calorie for that matter. Let me know what you think. Do you happen to have any great recipes for substituting Christmas cookies?

    Reply
    • Ivy Larson says

      December 3, 2011 6:28 AM

      Hi John,
      Yes – the coconut crust could be for just about any pie and work great. Regarding Christmas Cookies, we have a whole section dedicated to cleaning favorites up:
      https://cleancuisine.com/category/eat-clean-recipes/healthy-dessert-recipe-eat-clean-recipes/healthy-cookie-recipes/
      Merry Christmas!

      Reply
  8. Colleen says

    November 22, 2011 10:48 AM

    Yummy for your tummy! I had to do a web search for Fuyu Persimmon to even know what it looked like. This is the first time I have ever heard of this fruit. If I have the time amidst all of the preparations and arrangement I will be making starting today, I will pick up the ingredients for this pumpkin pie. I hope the super market has this fruit; It sounds like an exotic fruit. If it is as sweet in taste as this article would indicate, then I think it should taste much better than regular pumpkin pie because the standard kind of pie tastes kind of bland to me, which is why I think most people dab a slab of whip cream on top. Am I right?

    Reply
    • Ivy Larson says

      December 3, 2011 6:28 AM

      You are Colleen. Let me know how it went and what you thought!

      Reply

Trackbacks

  1. 5-Minute Pumpkin Dessert says:
    March 28, 2021 at 3:35 PM

    […] a real deal pumpkin pie recipe this season be sure to check out my 2 all-time favorite recipes: Persimmon Pumpkin Pie with Coconut Crust and Dairy-Free/ Gluten-Free Pumpkin […]

    Reply
  2. Super Easy Pumpkin Soup Recipe with Chipotle says:
    November 5, 2014 at 6:37 PM

    […] Pumpkin Pie #1 […]

    Reply
  3. Healthy Smoothie Recipes with Pumpkin | Clean Eating with Clean Cuisine says:
    October 28, 2014 at 4:17 PM

    […] all against pumpkin pie (in fact, I have two different pumpkin pie recipes on our website here: Persimmon Pumpkin Pie with Coconut Crust and here: Dairy-Free/ Gluten-Free Pumpkin Pie). But this year, instead of making your first […]

    Reply

Primary Sidebar

Browse By Diet

Gluten FreeGluten FreeAIPAIPDairy FreeDairy FreePescatarianPescatarianVegetarianVegetarianSpecific Carbohydrate Diet RecipesSCDVeganVeganWhole30Whole30

WINTER RECIPES

white chocolate chip cookies

White Chocolate Chip Cookies

Bone Broth Recipe Chicken

shepherd's pie with lamb

Shepherd’s Pie with Lamb

Recipe for Turmeric Tea

ham and potato soup recipe

Creamy Ham and Potato Soup

The Best Stuffing Recipe without Grains

All Winter Recipes →

POPULAR POSTS

recipe for turmeric shot

Turmeric Shot for Weight Loss

pureed vegetable soup recipe

Pureed Vegetable Soup Recipe

12-hour-intermittent-fasting

4 BIG Health Benefits of 12 Hour Intermittent Fasting

hormone balancing smoothie

Hormone Balancing Smoothie for Women

Turmeric Salad Dressing

how to do a pasta bar

Host a Pasta Bar Party

  • Home
  • All Recipes
  • All Nutrition
  • Shop
  • Work With Us
  • About
  • Contact

Copyright © 2023 · Clean Cuisine LLC · Privacy Policy · Disclaimer · Website Design by Anchored Design
As an Amazon Associate, we earn from qualifying purchases.