Coconut Persimmon Pumpkin Pie
From stuffing, to creamy soups to heart-warming pies, Autumn brings about so much delicious food. I’m all about it! I teamed up with ZICO Premium Coconut Water to make this amazing pumpkin pie. It has all of those seasonally warm and delicious flavors with a vibrant notes of coconut, lime and ginger. It’s so fresh and amazing. You will love!
PS. I loved it so much, I made it twice in two days so I could share it with two different groups of friends. Pure Fall heaven!
TO MAKE YOUR FILLING. in your mixing bowl, whisk together your pumpkin, persimmon, lime juice, eggs, heavy cream, Zico Coconut Water, sugar, ginger, cinnamon, nutmeg, clove, thyme and salt.
TO MAKE YOUR PIE. preheat your oven to 350°.
Pour your mixture into your pie crust (homemade pie crust recipe).
For ease of moving your pie around, put your pie dish on your baking sheet.
Bake for 55 minutes—or till your filling jiggles only slightly when agitated and you have a golden crust.
Let cool to room temperature.
TO DECORATE YOUR PIE. Lay slices of persimmon evenly all over the top of your pie.
Stick your thyme sprigs in between slices evenly across the top of your pie.
Sift your powdered sugar over it all.