Jacob J. Walker's Blog

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A Gift to All: My Recipe for Persimmon Pie

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If you have always been dubious of eating persimmons (maybe because you once tried a unripened one, and couldn’t get the cotton mouth out for days!)   But you have just received a bunch of persimmons from someone kind.  Then you may want to make a persimmon pie, which when I told one of my friends it tasted a bit like pumpkin pie, he replied “It tastes better than pumpkin pie!”

Here is the recipe that I have improved upon from the original that I found at All Recipes.  Merry Christmas!


  • A preheated oven (450 degrees Fahrenheit)
  • 2 cups of persimmon pulp
    from persimmons that are so ripe that you need to squish them pull out the seeds
  • A 14 Oz can of sweetened condensed milk
    (This is the only sweetener you will need if your persimmons are ripe enough!)
  • A teaspoonish of pumpkin pie type spices – I use 1/4 tspn cinnamon, 1/4 tspn nutmeg, and 1/4 tspn ginger
    (Don’t tell my wife about the ginger… She usually doesn’t like ginger, but she loves this pie!)
  • 1/4 teaspoon of salt
  • 1 teaspoon lemon juice
  • 2 tablespoon or a bit more of butter (melted is easiest)
  • 2 eggs
  • A 9 inch deep pie crust (because there is always more that you make than you think!)
  • Gobs of whipped cream (this is for after the pie is made… I love pie with my whipped cream!)


  1. If you didn’t preheat the oven already, do it (this is why I put preheating in the ingredients, as I always forget!)
  2. To be efficient (lazy), mix all ingredients in a blender (make sure there are no seeds from the persimmons!)
  3. Pour the ingredients into the pie crust
  4. Bake for 10 minutes at 450 degrees F
  5. Reduce heat to 350 degrees F, and bake an additional 60 minutes.
  6. Take it out…  If you try to eat it right away like me, you will probably burn yourself….  So be wise like me wife, and let it cool a bit.
  7. Put tons of whipped cream on top and enjoy!

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Written by Jacob Walker

December 25th, 2015 at 12:32 pm

Posted in Recipes

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