Pumpkin Persimmon Pie
Such a unique pie with great flavor! My hubby likes it better than
Prep
20m
Cook
1h
Wait
5h
| Category: | Desserts |
Ingredients
For
6
Person(s) Serving size
Recipe
| 3 eggs, lightly beaten |
| 1 cup(s) canned pumpkin |
| ⅔ cup(s) persimmon pulp (about 3 persimmons) |
| 14 ounce(s) sweetened condensed milk |
| ⅔ cup(s) sugar |
| ¼ teaspoon(s) ground cloves |
| ½ teaspoon(s) ground ginger |
| 1 teaspoon(s) ground cinnamon |
| ½ teaspoon(s) salt |
| 1 unbaked 9 inch pie shell |
Pumpkin Persimmon Pie Directions
- Combine eggs, pumpkin, persommon pulp, condensed milk, sugar, cloves, ginger, cinnamon and salt. Mix well
- Pour filling into pie shell
- Bake at 350 for about 50-60 minutes or until center is firm
- serve with whipped cream, store in fridge