Making this Persimmon Pie recipe is "easy as pie". Seriously! The color and creamy custard texture will remind you of a pumpkin pie. The flavor will also be similar, if you add the cinnamon, but persimmons taste more like a cross between an apricot and a mango.... when ripe.
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Persimmons are in season in late fall, so the deep, rich amber color of the fruit is perfect for making holiday pies as an alternative to the traditional pumpkin or sweet potato pie.
You can make this homemade persimmon pie with Hachiya and Fuyu persimmons. If you're looking for a wild persimmon recipe, you can also make it with American wild persimmons.
Knowing when the different varieties are ripe can be tricky. Some are astringent up until they are very ripe and will make you pucker up when unripe! Read more about how to tell when a persimmon is ripe further down in this article.
I grew up picking and eating the small wild persimmons in our woods in Arkansas. You had to pick a LOT of those little persimmons to get enough pulp to make anything. The only persimmon pulp recipe I remember eating as a child was the soft, persimmon bars my Grandma made.
Now, in the fall, you can buy the larger Hachiya and Fuyu persimmons in grocery stores like Publix, Trader Joes, and even Costco.
A few years ago, I developed a persimmon cake recipe I think you'll also love. It's called Persimmon Spice Sheet Cake with Maple Frosting.
The persimmon on the right, in the picture above, is a store-bought Fuyu. The basket of fruit on the left came from my friend's tree. Look at that gorgeous color of this Fuyu persimmon pie!
Related: Pies are my favorite dessert to serve for Thanksgiving like my Cast Iron Skillet Pecan Pie and Honey Roasted Peanut Pie. For Christmas dessert tables, try these mini pies, Maple Pecan Pie Tassies and Mini S'Mores Pies.
Shortcuts
- For the pie crust, I like to use the shortcut of the refrigerated, pre-rolled pie dough so I can flute the edges. You can also use your favorite homemade crust or even a frozen, thawed pie shell. start
To make this an even more old-fashioned persimmon pie, skip the shortcut of a pre-made piecrust and make your own crust from scratch. This is a good all-butter crust from my friend at The Fresh Cooky.
What do persimmons taste like?
Persimmons, when ripe, are orange-colored fruit that have hints of honey and taste like a cross between a mango and an apricot. Some say they have undertones of plums, pumpkin and even dates.
Unripe, persimmons are full of tannins that will make you pucker up and make your mouth feel like a bitter cotton ball has been stuffed into it and you can't get it out fast enough!
Everything you want to know about persimmons!
After the step by step recipe below, I answer all your persimmon questions like, "When is a Fuyu persimmon ripe?" and "What is the best way to ripen a persimmon?". So, keep scrolling and you can always ask me questions in the COMMENTS section below the printable recipe at the end.
Now, let's get right to the ingredients and making the recipe!
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Persimmons - Fuyu or Hachiya or American wild persimmons can be used to make this easy fruit pie. Fuyu persimmons can be eaten like an apple, skin and all, while still firm. Hachiya and wild persimmons are astringent until VERY soft.
- Pie shell (crust)- I'm a big fan of the Pillsbury refrigerated, rolled-up pie dough. I like to fit the pie dough in my own my pie plate and flute the edge how my mom used to do it. You can also make your own homemade crust. If you keep frozen pie shells on hand in the freezer, that works, too. Just thaw it first, before putting in a pie dish.
How to make persimmon pie
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat your oven to 400F.
Pie crust
- Prepare your "unbaked" pie crust according to the package directions for a 9 inch pie plate. If using your favorite homemade pie crust, make that now.
- Refrigerate the pie shell while making the pie filling.
Persimmon pie filling
- If using Hachiya or wild persimmons, scoop out the soft pulp to measure 1 ¾ cups pulp. Discard skins (and seeds from wild persimmons).
- If using firm, but ripe, Fuyu persimmons, cut them into small pieces or slices, with or without skins. Fuyu persimmons do not have seeds.
If your Fuyu persimmons are super ripe and soft, just scoop out the pulp. This is what I did to make this pie.
- Then, to make the pulp (or chopped persimmon) very smooth, pulse it in a blender or food processor. I like to use my immersion blender right in the measuring cup.
Pro Tips
The more ripe your persimmons are, the smoother and darker your persimmon puree will be.
- If adding cinnamon or spices to your pie filling, stir it into the sugar, now.
- Whisk the eggs together until blended. Then, add the sugar, persimmon pulp, evaporated milk, vanilla and salt.
- Pour the pie filling into the prepared unbaked pie shell.
- Bake the persimmon pie at 400F for 15 minutes. Then, REDUCE the oven temperature, without opening the oven door, to 350F and bake an additional 35 to 40 minutes or just until the center jiggles just slightly in the center when shaken.
- The pie will be puffed when done but will settle as it cools.
- Let the pie cool completely before serving. It slices best when chilled 2 hours before serving.
Substitutions & Variations
Trade "this" for "that" in this recipe for persimmon pie.
- Sweetened condensed milk - I tested this persimmon pie recipe with Eagle Brand sweetened condensed milk to see if it would work...and it did! Just omit the sugar and evaporated milk and it works. The result was a slightly thicker pie filling.
- Spices - The ground cinnamon is optional already, but you can also use up to 1 teaspoon of a spice blend such as pumpkin pie spice or apple pie spice. Make your own by combing ¼ teaspoon each of cinnamon, nutmeg, and ground ginger or allspice.
- Persimmon Pumpkin Pie - If you just have a couple of persimmons and some leftover pumpkin puree, combine them to make a combo pie! You can combine any amount of either to get a total of 1 ¾ cups total pulp or puree. Spices will be optional.
I baked another persimmon pie (pictured above) with sweetened condensed milk (instead of evaporated milk) using this recipe in a pretty fluted ceramic pie dish. I just left out the sugar since sweetened condensed milk is already very sweet.
What are the two main types of persimmons?
There are two main types of persimmons... and you DON"T want to get them mixed up! The astringent persimmons, Hachiya and the American wild persimmon are not ready to eat until very ripe. This means your tongue and whole mouth may pucker up if you bite into them before they are soft like a full water balloon.
The Asian Hachiya persimmon is bigger than a Roma tomato and shaped more like an acorn. The American wild persimmon (The ones I grew up picking in our woods.) are small and round and also needs to be eaten when soft.
The other Asian persimmon, you can buy in the grocery stores, is called Fuyu and can actually be eaten when still firm. Crazy, I know. You can slice them like a pear or eat them like an apple. You can also wait until they get very soft and just scoop out the pulp with a spoon.
I also read about a Texas black persimmon that looks similar to the small, American wild persimmons but haven't used them.
The persimmons I used in this recipe
The persimmons I used to make this Easy Persimmon Pie recipe were given to me from my friend's mom, Ms Doris. She had a Fuyu persimmon tree in her backyard loaded with fruit!
But, she and I, both, had to wait over a month for them to ripen enough at room temperature for them to not be astringent. This made them very soft, more like the Hachiya, and oh so sweet! They were huge!
I wonder if they were sort of a hybrid persimmon?
Helpful information
Pretty much anything you would serve with pumpkin or sweet potato pie, you can serve with persimmon pie. It’s perfect served at Thanksgiving and fall gatherings.
The higher temperature of 400F sets the the pie crust, preventing it from sliding down. The custard-like filling requires a lower temperature to result in a smooth baked filling and not curdle the eggs.
The best way for a persimmon to ripen is right on the tree or gather them right when they fall off the tree. But, if you buy them at the store, the best way is to let them ripen at room temperature for about 2 weeks. To speed things up a bit, place an apple or banana inside a brown paper bag with them.
How can I tell when a persimmon is ripe?
Important question!
The Hachiya and American wild persimmons will be a deep orange color and super soft like how a full water balloon would feel when you touch it. Fuyu persimmons will darken in color as it ripens. It can be eaten while still firm, but will become very soft if over ripened. It's good to eat both ways!
Side note: I have to laugh, though. When I worked in the Oxmoor House test kitchen, many years ago, I once played a trick on the other recipe testers with unripe persimmons. They had never eaten a persimmon. Needless to say, they learned the hard way, you want to know how to tell when a persimmon is ripe! 🤣
How to store
- To Store: Store persimmon pies in the refrigerator because they contain milk and eggs like a custard pie, covered or in an air tight container.
- To Freeze: You can freeze persimmon pie like a pumpkin pie, covered with heavy duty foil, but the texture will be slightly softer when thawed.
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Persimmon Pie
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Equipment
Ingredients
- 1 9-inch unbaked pie crust (Made from Pillsbury rolled up pie dough, homemade, or frozen and thawed)
- 1 ¾ cups persimmon pulp- from 4 large very ripe Hiyacha or 5 to 6 large Fuyu persimmons (about 2 pounds) (For small American wild persimmons, up to 15)
- 2 large eggs
- ¾ cup sugar
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- 1 (12 ounce) can evaporated milk (not sweetened condensed milk) (see variations to make with sweetened condensed milk)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400F. (You will reduce it to 350F later, so keep a timer close by.)
- If using a homemade crust or Pillsbury rolled up pie dough, arrange it in a 9-inch pie plate and crimp the edges. If using a thawed frozen pie crust, place it in the pie plate. Put the pie shell in the fridge until ready to fill with filling.
- For Hachiya and American wild persimmons, gently pull back part of the peel or skins and use a spoon to scoop out the very soft pulp. Discard the skins, and if they have seeds, discard those, too. These types of persimmons need to be VERY ripe or they will pucker your mouth.
- For Fuyu persimmons, These persimmons can be eaten like an apple when firm. They are typically not astringent. If firm, just coarsely chop the flesh and puree the fruit in a blender or food processor or in a bowl using a hand-held immersion blender. If very soft and over-ripe, scoop out the pulp and discard the skins.
- Place the persimmon pulp, or chopped Fuyu persimmon, in a blender or food processor. I like to use a hand-held immersion blender to puree it and make it smooth.
- TIP: The more ripe the persimmons are, the softer and darker the flesh will be.
- Whisk the eggs in a medium size mixing bowl until blended together.
- If adding cinnamon or spices, stir into the sugar and salt, first. This will help incorporate it in the filling better.
- Add the sugar mixture and persimmon pulp. Stir in the evaporated milk and vanilla.
- Pour the filling into the prepared pie shell. Carefully place the pie plate on the center rack in the oven and bake, uncovered, 15 minutes at 400F.
- After baking 15 minutes at 400F, reduce the oven temperature (without opening the oven door), to 350F and bake an additional 35 minutes or until the center jiggles just slightly when gently shaken.
- Let cool on a wire rack until room temperature (about 1 hour), then loosely cover and refrigerate 2 hours or until chilled before serving.
- Store in the fridge up to 3 days to make ahead. You can freeze the persimmon pie, covered in heavy duty aluminum foil. Thaw in the fridge overnight.
Notes
Ripe persimmons have a unique flavor like no other fruit but is similar to a combination of an apricot, plum and mango. When they are really ripe, they take on an extra sweet, honey flavor. Be aware that unripe Hachiya and wild persimmons are astringent and taste bitter until very ripe. If you are looking for a substitute for pumpkin pie, then go ahead and add the ground cinnamon. If you want more of a fruit pie, leave it out and let the persimmon flavor shine! Variations: Sweetened condensed milk - I tested this persimmon pie recipe with Eagle Brand sweetened condensed milk to see if it would work...and it did! Just omit the sugar and evaporated milk and it works. The result was a slightly thicker pie filling. How to serve Persimmon Pie
Similar to pumpkin pie, serve with a dollop of whipped cream or ice cream or enjoy it plain!
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Carmel
I haven't tried this yet, but will as soon as I can find persimmons. I love them and haven't seen them in a long time. Thank you!
Kathleen
So glad you are going to try this pie! The larger markets like Trader Joe's may be your best bet in the winter.