Persimmon Pie
A luscious persimmon pie featuring sweet, spiced pulp filling that pairs well with vanilla ice cream or whipped cream, perfect for autumn gatherings and holiday desserts.
Ingredients
Instructions
- Put all ingredients except eggs in a blender or food processor and blend until smooth.
- Add eggs and blend for only a second or two.
- Pour the mixture into a prepared pie crust.
- Bake at 425°F (220°C) for 30 to 40 minutes until the filling is set.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of vanilla extract or a tablespoon of lemon juice to the persimmon mixture. If you don't have evaporated milk, regular milk can work, but the pie may be slightly less rich. To enhance texture, try blending in a tablespoon of cornstarch, which can help the filling set better.
Serving Suggestions
Serve the persimmon pie warm or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside a slice of Cranberry Refrigerator Cake to create a colorful dessert spread.
Storage & Reheating
Store any leftover persimmon pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Pie contains roughly 354 calories, with 5g protein, 63g carbohydrates, and 11g fat. It is an excellent source of vitamin C (30% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of calcium and iron. It also contributes 6g 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 fresh persimmons instead of cooked pulp?
Yes, you can use fresh persimmons! Simply peel and chop them, then cook them down in a saucepan with a bit of water until soft. Blend until smooth to make your own persimmon pulp for this recipe.
What type of pie crust works best for persimmon pie?
A traditional pie crust works well, but you can also use a graham cracker crust for a sweeter, crumbly base. If you're looking for a gluten-free option, consider using a pre-made gluten-free pie crust available at most grocery stores.
How can I tell when the pie is done baking?
The pie is done when the filling is set and doesn't jiggle in the center. You can also insert a toothpick into the filling; it should come out clean or with just a few moist crumbs attached. Keep an eye on the crust to ensure it doesn't burn.
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).