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Spicy Persimmon Pie

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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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Ingredients

1 h servings 366 cals
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 366 calories; 13.3 g fat; 57.3 g carbohydrates; 7.3 g protein; 63 mg cholesterol; 234 mg sodium. Full nutrition

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