Suitcase Foodist

Persimmon Pumpkin Tart with Streusel Top

Persimmon Pumpkin Tart with Streusel Top

Persimmon Pumpkin Tart with Streusel Top

Persimmon Pumpkin Tart with Streusel Top | Suitcase Foodist

Persimmons became my food obsession last year.  If you don’t believe me, just check out THIS recipe (or THIS one for that matter).

Persimmon Pumpkin Tart with Streusel Top | Suitcase Foodist

This year, I couldn’t resist adding to my little collection.  Most people fall into 3 Persimmon categories:

  1. Those that have no IDEA what a persimmon is and wouldn’t recognize one to save their lives
  2. Peeps that have an inkling of what a persimmon is but have no idea what to do with one
  3. Supplicants that kneel at the alter of persimmons every winter and worship.  They are that good.

Up until last year, I was firmly in category #1 and then I hopped on the persimmon pilgrimage bandwagon.

Persimmon Pumpkin Tart with Streusel Top | Suitcase Foodist

This recipe is brought to you by the letter ‘P’ – combining persimmons, pumpkin and pecans to make a tart that belongs on the table for any holiday gathering.  It is a lovely twist on traditional pumpkin pie. Everyone will be guessing about the surprise ingredient!

Persimmon Pumpkin Tart with Streusel Top | Suitcase Foodist


You can buy persimmon pulp frozen or you can buy fresh persimmons in Oct-Nov-Dec. I recommend using Hachiya persimmons – the trick is to let them ripen until they look wrinkled, almost spoiled.  They will be bitter until the point that the flesh is almost liquid.  Cut off the top and scoop out the soft inside and puree.

Persimmon Pumpkin Tart with Streusel Top | Suitcase Foodist

This recipe will make enough for 2 tarts or one full pie.

Persimmon Pumpkin Tart with Streusel Topping


  • Filling:
  • 3 Eggs
  • 1 cup Pumpkin Puree
  • 1 cup Persimmon Pulp
  • 1 can Sweetened Condensed Milk (14 oz)
  • 1/2 cup Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • Pinch of Ground Cloves
  • Pinch of Allspice
  • Pinch of Salt
  • 1 Tart Crust or Pre-made Pie Crust
  • Streusel Topping:
  • 2 tablespoons Brown Sugar
  • 1/4 cup Panko Bread Crumbs (unseasoned)
  • 1/2 cup Pecans, chopped
  • 3 tablespoons Butter, room temperature


  1. Mix together eggs, pumpkin, persimmon pulp, sweetened condensed milk, sugar, cinnamon, ginger,cloves, allspice and salt. A blender or food processor works the best.
  2. Par bake your tart crust for 5 minutes in a 350 degree oven. Turn the oven up to 400 degrees. Pour the persimmon-pumpkin mix into the tart shell, filling nearly to the top.
  3. Bake at 400 degrees for 10 minutes, then turn down the heat to 350 and bake for another 15 minutes.
  4. In the meantime, make the streusel topping. In a glass bowl, combine the brown sugar, bread crumbs, pecans and butter. Mash and mix it with a fork, breaking the butter up into pea-sized crumbs and moistening the bread crumbs.
  5. Remove the tart from the oven, sprinkle the streusel topping over the pie and return to the 350 degree oven.
  6. Bake for and additional 10 to 15 minutes until the topping is crisp and a toothpick to the center of the tart comes out clean.
  7. Cool for at least one hour before removing from the tart pan. Serve with bourbon whipped cream.

Lydia, Orange is the New Black


I’m sharing this Persimmon Pumpkin Tart as a part of December’s Eat Seasonal blogger collaboration. Each month, we post a collection of recipes that highlight and celebrate the fruits and veggies that are in season and thus at their peak of freshness and flavor.

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries by Well Plated

Pomegranate Yogurt Bowls by Mountain Mama Cooks

Meyer Lemon Cottage Cheese Sugar Cookies by Food for My Family

Kale Salad with Goat Cheese, Cranberries and Orange by Flavor the Moments

Christmas Stollen Madeleines with Preserved Lemon by Simple Bites

Avocado Toast with Persimmon, Pomegranate and Fennel by Floating Kitchen

Butternut Squash Cake with Roasted Apples and Spiced Cream by Vintage Mixer

Persimmon Tart with Pecan Crust by Letty’s Kitchen

Cabbage Slaw with Honey Lime Yogurt Vinaigrette by The Lemon Bowl

Roasted Persimmon Butter by Cafe Johnsonia

Lemon Poppyseed Baked Oatmeal by Project Domestication

Persimmon Apple Crumb Pie by Kitchen Confidante

Asian Orange Glazed Chicken by Foodie Crush

7 thoughts on “Persimmon Pumpkin Tart with Streusel Top

  1. marcie@flavorthemoments

    A few years ago I fell into the people that have no idea what persimmons are category. One bite changed me, and I have them in my kitchen all the time! I love that you used them in pumpkin pie — what a delicious idea!

    1. Lydia Post author

      Thanks Marcie! I was right there myself a couple of years ago. Seriously changed my life when I got brave enough to try them.

  2. Liz @ Floating Kitchen

    I a totally persimmon lover – except for that one time when I ate an astringent persimmon before it was ripe and got that weird furry sensation in my mouth. But I learned my lesson and now I can’t get enough. Combing them with pumpkin and pecans in a tart is such a great idea!

  3. Becky

    This would make a perfect holiday tart!! I definitely need to get on the persimmon bandwagon… I’ve only made gingerbread with persimmons, which was great but I know there is so much more to be done with them.

    Glad to have you in the #eatseasonal group!