This persimmon pie has a similar texture to pumpkin pie, but features the sweet honey-like flavor of persimmons. Since ripe persimmons are so naturally sweet, this pie doesn't contain any added sugar.


Recipe Summary

15 mins
1 hr 15 mins
1 hr 30 mins
8 servings


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


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with the pastry crust. Cover the crust with a sheet of parchment paper and fill with dried beans, lentils, or rice.

  • Blind bake the crust in the preheated oven for 10 minutes. Remove and discard parchment paper and beans.

  • Whisk together persimmon puree, milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour the mixture into the crust.

  • Bake pie in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a skewer inserted near the centre comes out clean, about 45 minutes. Remove from the oven and let cool. Serve cold.

Nutrition Facts

262 calories; protein 6.8g 14% DV; carbohydrates 32.1g 10% DV; fat 12.7g 20% DV; cholesterol 60.9mg 20% DV; sodium 206.8mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 1 stars
This pie was lovely coming out of the oven. It set perfectly. Unfortunately it was a waste of persimmons.. My very ripe sweet persimmons turned into a tasteless custard. I did add extra spices because the amounts given in the recipe were negligible. I should have known better and also added honey or sugar. Do not waste your persimmons. If they become too ripe add them to a smoothie. Read More