If you are looking for something a little different, here is a recipe that will dress up that plain old pumpkin pie.  Pumpkin Persimmon Pie! I had to admit that when I was first presented with this idea, I was a bit skeptical (believe it or not I had never previously eaten a persimmon, so I had no idea what it would taste like), but the end result was just deliciously delightful!  And it is such an easy recipe!  I am now sold on persimmon and may never make another plain pumpkin pie again.  Try it, you’ll like it!

Pumpkin Persimmon Pie

3 eggs, lightly beaten
1 cup of canned pumpkin
2/3 cup of persimmon pulp (about three persimmons)
1 can (14 ounce) sweetened condensed milk
2/3 cup of sugar
1/4 teaspoon of ground cloves
1/2 teaspoon of ground ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1 unbaked 9-inch pie shell
Whipped cream (optional)

Combine eggs, pumpkin, persimmon pulp, condensed milk, sugar, cloves, ginger, cinnamon, and salt.  Mix well.  Pour the filling into your unbaked pie shell and bake at 350 degrees for 45 minutes (or until the center is firm).  Serve with whipped cream.



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