Here's a recipe for making a persimmon pumpkin pie, or pumpkin pie with persimmon added, if you'd like to think of it that way. I made this by taking a persimmon pie recipe and substituting half the amount of persimmon called for with pumpkin. It tastes like a pumpkin pie with added persimmon flavor, and with a slightly smoother texture. I've also made this using winter squash instead of pumpkin, since winter squash is usually sweeter and we still have them from the gardens.
The original recipe was called "Persimmon Cream Pie", and comes from The California Persimmon, a persimmon cookbook published by the University of California Cooperative Extension, Placer and Nevada Counties.
Persimmon Pumpkin Pie
2 eggs, beaten
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup persimmon pulp
3/4 cup cooked, mashed pumpkin
1 2/3 cup evaporated milk or light cream
1 8 in. uncooked pie crust
Combine beaten eggs, sugar, spices and salt. Mix well. Add pumpkin and persimmon pulp, evaporated milk or cream and stir again. Pour mixture into unbaked pie shell. Bake at 425 degrees for about 40 minutes.