Instructions

1. For the crust: Preheat the oven to 350°F. Lightly spray a 9-inch glass or ceramic pie dish with vegetable oil spray. In a food processor, blend the flour, confectioners' sugar, and salt until combined. Add the butter and mascarpone cheese and blend until moist clumps form.
2. Gather the dough into a ball. Drop 2-inch pieces of dough over the bottom and sides of the pie dish. Using moist fingertips, press the dough together to form a smooth crust. Using the tines of a fork, prick the dough all over.
3. Bake the crust until the edges are browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the bottom and sides of the crust with apricot preserves. Place on a wire rack to cool.
4. For the filling: In a food processor, combine the persimmon pieces or pulp and the pumpkin. Blend until smooth. Add the sugar, mascarpone cheese, cream, salt, cinnamon, cornstarch, and eggs. Blend until smooth. Pour the filling into the cooked crust.
5. Bake until slits or cracks appear around the edges and the center is set, about 35 minutes. Cool the pie on a wire rack. (If making one day ahead, bake and cool to room temperature. Cover loosely with plastic wrap and refrigerate.) Just before serving, dust the top of the pie with confectioners' sugar.
6. Cut into wedges and serve.