Spicy Persimmon Pie

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 366 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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