Servings: Makes a 9-inch pie; serves 6 to 8
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, cinnaon, 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.