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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
DJ Mojahid
[email protected]I love the combination of sweet and spicy in this pie. It's the perfect balance of flavors.
Mag Ico
[email protected]This pie is perfect for fall. The persimmons give it a warm and cozy flavor.
Joseph Mutemwa
[email protected]I've made this pie several times and it's always a crowd-pleaser.
Jamila Fadul
[email protected]This pie was a hit at my Thanksgiving dinner. Everyone loved the unique flavor.
SASO Ahmed
[email protected]I highly recommend this recipe. It's a unique and delicious pie that everyone will love.
sajal mia
[email protected]This pie is a great way to impress your guests. It's beautiful and delicious!
jamshaid shadi
[email protected]I love the unique flavor of this pie. The persimmons give it a sweet and tart flavor that is unlike anything else.
Jiya Baloch
[email protected]This pie was easy to make and turned out great! The only thing I would change is to add a little more spice to the filling.
Ketty Kennty
[email protected]I've never had persimmon pie before, but this recipe was amazing! The filling was so flavorful and the crust was perfect.
Alondra
[email protected]This pie is a great way to use up ripe persimmons. The filling is sweet and spicy, and the crust is perfectly flaky.
Greg Holsapple
[email protected]I made this pie for a dinner party and it was a huge hit! Everyone loved the unique flavor of the persimmons.
Jessica Read
[email protected]This pie was absolutely delicious! The filling was perfectly spiced, and the crust was flaky and buttery. I will definitely be making this again.