Spicy Persimmon Pie recipe

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Ingredients

1 (9 inch) unbaked pie crust
2 cups pureed persimmon pulp
1 (14 ounce) can sweetened condensed milk
2 eggs
4 teaspoons pumpkin pie spice
⅛ teaspoon salt

Nutrition Info

366.4 calories
carbohydrate: 57.3 g
cholesterol: 63.2 mg
fat: 13.3 g
fiber: 1.8 g
protein: 7.3 g
saturatedFat: 5 g
servingSize: -
sodium: 234 mg
sugar: 26.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

Recipe Yield

8 servings

Recipe Note

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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