Servings: Makes a 9-inch pie; serves 6 to 8
- Preheat the oven to 350°F.
- Place the pie shell on a sturdy baking sheet and set aside.
- In a mixing bowl, whisk the persimmons puree, brown sugar, cinnamon, 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 whipped cream, if desired.