Ingredients
fresh pumpkin chunks (enough for one cup once pureed)
fresh Appalachian persimmons gathered just after falling from tree to guarantee sweetness (enough for one cup once strained)
olive oil
1/2 cup monkfruit extract
1/3 cup organic cream cheese
1/3 cup organic heavy whipping cream
1 tbsp cornstarch
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp fine salt
3 large eggs (I prefer duck eggs)
pie crust (I like the store bought pecan but you can buy graham cracker crumble crust)
Cook
Drizzle olive oil lightly over pumpkin chunks, add cinnamon, nutmeg and salt and bake at 375F until soft, about 25-30 minutes
strain fresh persimmons to remove skin and seeds, leaving 1 cup of pulp
Add pumpkin chunks, persimmon pulp, monkfruit extract, cream cheese, heavy whipping cream, cornstarch, cinnamon, nutmeg and salt to blender or food processor and blend until smooth.
Add the eggs to the blender for about 10 seconds, until blended.
Pour blended puree into pie crust and bake about 30-35 minutes. The top should have cracks appear and piercing the center with a fork should be clean.
Serves 8. Sugar free, gluten free. Can substitute vegan cream cheese alternative and coconut milk instead of heavy whipping cream to make it dairy free. Can substitute arrowroot powder for cornstarch if desired.
