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PUMPKIN-PERSIMMON PIE
Pumpkin-Persimmon Pie
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PrintINGREDIENTS
- 3 eggs, lightly beaten
- 1 cup cannced pumpkin
- 2/3 c persimmon pulp (about 3 persimmons)
- 1 14.0z. can sweetened condensed milk
- 2/3 c. sugar
- 1/4 teasp. ground cloves
- 1/2 teasp. ground ginger
- 1 teasp ground cinnamon
- 1/2 teasp. salkt
- 1 unbaked 9-inch pie shell
- Whipped cream (optional)
DIRECTIONS
Combine eggs, pumpkin, persimmon pulp, condensed milk, sugar, spices and salt.
Mix well.
Pour filling into pie shell.
Bake at 350 degrees for 45 minutes or until center is firm.
Serve with whipped cream topping.
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