This persimmon pie offers a refreshing twist on classic fall desserts like pumpkin or sweet potato pie. Ripe Fuyu persimmons bring a naturally sweet, mellow flavor with subtle hints of spice and apricot, enhanced by the warmth of cinnamon and ginger. Smooth and custard-like, this pie is a beautiful way to showcase fresh persimmons year-round.
- Peel, core, and process the persimmons in a blender until smooth.(5 minutes)
- Pour the puree into a saucepan and simmer over medium heat, stirring often, until it thickens and reduces to about 1½ cups.(15 minutes)
- Stir in the evaporated milk, coconut sugar, flour, ground ginger, ground cinnamon, and salt. Warm until it just begins to bubble.(5 minutes)
- In a separate bowl, whisk the eggs and yolk until smooth. Gradually whisk in a bit of the hot persimmon mixture to temper the eggs, then slowly combine everything together until uniform. Stir in the vanilla and pour the filling into a pie crust.(5 minutes)
- Bake at 350°F (175°C) for 50–60 minutes, until the edges are set and the center is slightly jiggly. Let the pie cool completely, then chill until ready to serve. Top with a spoonful of whipped cream, if desired.(1 hour)
Ground ginger
