Persimmon Custard Pie

• pastry for 9-inch single crust pie crust (whole wheat is good)
• 3 eggs
• 2 c. persimmon pudding
• 1 (13 oz.) can evaporated milk
• 1/2 c. brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. each ground ginger and salt
• 1/4 tsp. each ground cloves and nutmeg

1. Roll out pastry or press out whole wheat pastry to fit a 9-inch pie pan.
2. Flute edges.
3. With a mixer, beat eggs.
4. Add persimmon, sugar, salt, spices and milk.
5. Blend thoroughly and pour into pastry shell.
6. Bake on the lowest rack of a 425u0b0 oven for 15 minutes.
7. Reduce temperature to 350u0b0 and continue baking until pie looks set but jiggles slightly in center when pan is shaken, about 45 minutes more.
8. Cool to room temperature to serve. Top with whipped cream.
9. This tastes much like a pumpkin pie.

pastry, eggs, persimmon pudding, milk, brown sugar, ground cinnamon, ground ginger, ground

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371273 (may not work)