Persimmons can tell if the winter is going to be harsh or mild. They also are great to eat in pies or sweet breads. This pie is made with persimmon puree which can be purchased at specialty stores or online. Give it a try!

Photo credit: Evan Wood

Persimmon-Pecan Pie

Adapted from the Loveless Café in Nashville


1 prepared 9-inch pie shell
1 cup persimmon puree
2⁄3 cup brown sugar, divided
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon nutmeg
2 eggs
1⁄2 cup heavy whipping cream
1⁄4 cup chopped pecans
Whipped cream, for topping


1. Preheat oven to 350 degrees. Line the prepared pie crust with parchment or foil and fill with dried beans orpie weights. Bake for about 12 minutes.
2. In a mixer, combine the persimmon puree, 1⁄3 cup brown sugar, cinnamon, and nutmeg.
3. Add the eggs one at a time, mixing well after each addition. Add the heavy cream. Mix well.
4. Mix remaining 1⁄3 cup brown sugar and pecans. Sprinkle the nut mixture in an even layer on the bottom of the pie crust.
5. Pour the persimmon filling on top of the nuts.
6. Bake for 35 to 40 minutes or until set.
7. Allow the pie to cool. Top with whipped cream to serve.

Serves 6 to 8

Article originally published in the October 2017 issue of Missouri Life.