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.
Provided by COOKDEJOUR
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- 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 : Calories 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, Sodium 234 mg, Sugar 26.9 g
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