Persimmon is the new pumpkin.

You will hear me say it another 100 times by the end of autumn, no doubt. Because: it’s true.

Now it should be cleared up-front what I mean by a persimmon. I don’t mean the large ones you find at the store, I mean the persimmons from the hinterlands of the midwest, that aren’t ripe til they fall to the ground. I’m so sorry if you don’t have access to these, just know that they are a wonder of fall.

This is a simple little pie and so delicious on a crisp evening on the back porch with a cup of tea!

{Week 39} Persimmon Pie

• 9-inch pie shell, partially baked

• 1 cup persimmon puree

• 2/3 cup packed dark brown sugar

• ¾ teaspoon ground cinnamon

• ½ teaspoon freshly grated nutmeg

• 2 eggs

• ½ cup heavy cream

Preheat the oven to 350°. Place the pie shell on a sturdy baking sheet and set aside. In a mixing bowl, whisk the persimmons puree, brown sugar, cinnamon, and nutmeg together. Whisk in the eggs, one at a time, then the heavy cream. Pour the persimmon filling into the pie shell. Bake for 30 minutes, or until just set. Let the pie cool completely before cutting. Serve plain or with a dollop of whip cream, if desired.

Source: Lovelesscafe.com