Persimmon Pumpkin Pie

My blog turns four today. I haven't blogged in a while but have been thinking of doing it for quite sometime. Finally today is the day I think. What day could be better than a birthday, right?
This is one of the keeper recipes from a favorite chef.
Mostly I do this for Thanksgiving dinner. My family doesn't really like plain pumpkin pie, so adding persimmon gives added body and flavor to the pie. Also this is a very light dessert after that heavy meal. You might need three to four persimmons but again the quantity depends on the size too.
So here I'm celebrating Spicecraft's birthday with Persimmon Pumpkin Pie. Hope you will all enjoy making and eating this as much as I did.

INGREDIENTS :

Crust:

1 Readymade pie crust
3 Tblsp Apricot preserve

Filling:

1 C Persimmon pulp
1 C Pumpkin puree
1/2 C Sugar
4  Eggs
1/3 C Heavy cream
1/3 C Mascarpone cheese
2 Tblsp Butter
1 Tblsp Corn starch
1 Tsp Cinnamon powder
1 Tsp Vanilla essence
1/8 Tsp Salt

METHOD :

 Preheat oven to 350 degrees Fahrenheit. Check if the pie crust needs pre baking, if yes do it according to package instructions. Brush the surface of the crust with the apricot preserve.
In a food processor beat the eggs along with sugar until sugar dissolves completely. Then add the remaining ingredients and blend until smooth.
Pour this filling into the prepared crust.
Bake the pie for about 30 to 35 minutes until cracks appear around the edges and the center will be jiggly but set. Don't worry it will finish up setting while cooling.
Cool the pie on the rack.
Cut into wedges and serve with either sliced persimmons (my personal preference), powdered sugar dusted on top or unsweetened whipped cream.