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This is a recipe I came up with when I had leftover persimmon pulp. It is a spicy pumpkin-like pie and is very good. Serve warm or cold with whipped cream if desired. Store leftovers in the refrigerator.

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Recipe Summary test

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie plate with pie crust.

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  • Combine persimmon pulp, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a large bowl; beat with an electric mixer until well blended. Pour into the pie crust.

  • Bake in the preheated oven until persimmon filling until set, about 50 minutes. Cool pie on a wire rack.

Nutrition Facts

366 calories; protein 7.3g; carbohydrates 57.3g; fat 13.3g; cholesterol 63.2mg; sodium 234mg. Full Nutrition
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