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.
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.
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.
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.
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.
- 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.
- 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.
- 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.
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
Persimmon Pumpkin Pie with Coconut Crust
Tasty Persimmon Pumpkin Pie recipe is not only healthy but loaded with decadent flavor for your Thanksgiving desserts.
- 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
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:
- 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.
- 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.
- Pour the macadamia-coconut mixture into a mixing bowl and add the remaining 1/2 cup shredded coconut and chickpea flour.
- 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:
- Position rack in center of oven; preheat oven to 350 degrees.
- 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 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.
- 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.
- 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.
- To the persimmon-mixture, fold in the the peaked egg whites until well combined. Carefully, pour the mixture into the prepared crust pan.
- 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.
- Place in the fridge for 2 hours and up to 24 hours before serving.
Keywords: Persimmon Pumpkin Pie
Shana says
Could coconut flour be substituted for chickpea flour?
Aimee Niedosik says
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!
Kaneez says
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
Ivy Larson says
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 =)
Tatyana says
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.
Ivy Larson says
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!
Ivy Larson says
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/
Joyce says
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
Ivy Larson says
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.
Charles says
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?
Ivy Larson says
Charles – It has that hint of the flavoring but it is still pumpkin pie. Great also for the other holiday too! Enjoy.
John says
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?
Ivy Larson says
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!
Colleen says
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?
Ivy Larson says
You are Colleen. Let me know how it went and what you thought!