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.



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


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

  • 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; 13.3 g total fat; 63 mg cholesterol; 234 mg sodium. 57.3 g carbohydrates; 7.3 g protein; Full Nutrition