Persimmon Cream Pie
A creamy, flavorful persimmon pie featuring warm spices like cinnamon and nutmeg, perfect for fall gatherings and lovers of fruity desserts with a hint of spice.
Ingredients
Instructions
- Mix eggs, sugar, honey, salt, cinnamon, and nutmeg well in a bowl.
- Add milk or cream, persimmon pulp, melted butter, and lemon juice; mix until smooth.
- Pour the mixture into an unbaked pie shell.
- Bake in a 350°F oven for about 35 to 45 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk or cream. To enhance the spices, try adding a pinch of ginger or cardamom. If you want a lighter pie, substitute some of the sugar with a natural sweetener like agave syrup. Make sure your persimmons are ripe and soft for the best texture. Experimenting with a graham cracker crust can also add an interesting twist.
Serving Suggestions
Serve the persimmon cream pie slightly chilled or at room temperature for the best flavor. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch, sprinkle some toasted nuts on top. This dessert is delightful after a hearty meal and can be complemented by a cup of spiced tea or coffee.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warmed through. If you prefer a crispier crust, reheat in a 350°F oven for around 10 minutes. Always let it cool before refrigerating to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Cream Pie contains roughly 634 calories, with 5g protein, 59g carbohydrates, and 42g fat. It is an excellent source of iron (23% of the Daily Value) and calcium (22% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of persimmons?
Yes, you can substitute persimmon pulp with other sweet fruits like pumpkin or ripe bananas, although the flavor and texture will change. If you use pumpkin, keep the spices the same for a delicious alternative. Adjust the sugar as needed based on the sweetness of the fruit used.
Is it necessary to use fresh persimmons?
While fresh persimmons offer the best flavor and texture, you can use canned persimmon pulp if fresh is unavailable. Ensure it's pure pulp without added sugars or preservatives. This substitution can save time, and it still results in a delicious pie, though there may be slight variations in taste.
How can I tell when the pie is done baking?
The pie is done when the edges are set, and the center has a slight jiggle but is not liquid. It should be golden brown on top. A toothpick inserted into the center should come out mostly clean. Keep an eye on it during the last few minutes to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).