I developed this recipe for a Thanksgiving dinner feast feature that appeared a few years ago in Natural Health magazine using 10 of Dr. Oz’s favorite “superfoods”—this one included 2 “superfoods”, persimmons and pumpkin.
Unlike ordinary holiday-style pumpkin pie, this deliciously decadent version is milk and gluten-free and very, very low in added sugar (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. 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.
When selecting Fuyu 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. Enjoy!
P.S. If you want a healthy but more traditional pumpkin pie recipe check out my dairy-free, gluten-free pumpkin pie recipe HERE.
Persimmon-Pumpkin Pie with Coconut Crust
- 1 cup raw macadamia nuts
- 1 3/4 cup shredded, unsweetened unsulfured shredded coconut, divided
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon unrefined sea salt (such as Real Salt)
- 3 tablespoons Agave nectar
- 2 tablespoons organic extra-virgin coconut oil (such as Barlean’s)
- 3 tablespoons gluten-free Garbanzo Fava Flour (such as Bob’s Red Mill)
- Position rack in center of oven; preheat to 325 degrees.
- Place the macadamia nuts, 1 cup of the shredded coconut vanilla extract, salt, Agave nectar and extra virgin coconut oil in a food processor or high speed blender; process until ingredients are well combined. Pour mixture into a mixing bowl and mix in the remaining 3/4 cup shredded coconut and flour.
- Lightly oil a 9-inch round pie pan and press the mixture into the pan. Bake for 15 minutes. Remove from oven and set aside to cool.
- 3/4 cup dried figs or dates
- 3 ripe Fuyu persimmons, cut in half and flesh scooped out, coarsely chopped
- 1/2 cup canned pumpkin (or roasted fresh pumpkin)
- 3/4 cup organic coconut milk
- 4 organic, pastured eggs, separated
- 1 teaspoon freshly grated ginger root
- 1/4 teaspoon all-spice
- 1/4 cup brown sugar or date sugar
- 1/4 teaspoon unrefined sea salt (such as Real Salt)
- Position rack in center of oven; preheat oven to 350 degrees.
- Cover the figs (or dates) with boiling water and let stand about 10 minutes. Drain, chop and set aside to cool for several minutes.
- Place the figs, persimmons, pumpkin, coconut milk, egg yolks, ginger root, all-spice, brown sugar and unrefined sea salt in a food processor or high speed blender. Process until smooth and creamy. Transfer mixture to a large bowl.
- In a separate bowl, use an electric mixer to beat the egg whites until they form soft peaks. Fold the egg whites into the persimmon-pumpkin mixture. Pour the mixture into the prepared pie crust.
- Bake the pie for 60 to 70 minutes, or until a butter knife inserted in the center comes out clean. Remove from oven and set aside to cool. (Note: pie is best served chilled)