Quick Persimmon Pie

Here is my go-to persimmon pie recipe, with a simple homemade crust that turns out perfectly flaky every time, and a smooth filling made from ripe persimmons, warm spices, and a hint of orange zest.

This persimmon pie has become a fall favorite in our house, especially when the fruits are in season. I always make an extra one to share with neighbors because it’s the kind of dessert that makes people smile. And let’s be honest – the leftovers make a pretty great breakfast too!

What Kind of Persimmons Should I Use?

While this recipe calls for Fuyu persimmons, it’s important to know there are two main types you might find at the store: Fuyu and Hachiya. Fuyu persimmons are the squat, tomato-shaped ones that can be eaten while still firm, making them perfect for this pie recipe. Unlike their cousin the Hachiya (which needs to be super soft before eating), Fuyus are sweet and ready to use when they’re firm but have a slight give when pressed, similar to a ripe peach. If your Fuyus are a bit too firm, you can speed up ripening by placing them in a paper bag with a banana for a day or two. Just make sure they’re fully ripe before pureeing, as this will give you the best flavor in your pie.

Options for Substitutions

Let’s talk about what you can swap in this pie recipe if you need to:

• Fuyu persimmons: Since persimmons are the star here, you’ll want to stick with them if possible. But if you’re in a pinch, you can use sweet potato or pumpkin puree – the texture will be similar, though the taste will be different. Just make sure to cook and puree these alternatives first.
• Evaporated milk: No evaporated milk? You can use heavy cream or full-fat coconut milk instead. If using regular whole milk, reduce it by half over low heat first to get a similar consistency.
• Apple cider vinegar: For the crust, you can swap in white vinegar or lemon juice – any acid will help make the crust tender.
• Spices: Feel free to adjust the spice mix – nutmeg works well instead of allspice, and cardamom can replace ginger. You can also use pumpkin pie spice blend (about 2 teaspoons) to replace all the individual spices.
• Light brown sugar: Dark brown sugar works too, or use white sugar plus a tablespoon of molasses. Plain white sugar is fine but you’ll miss some of that caramel note.
• Vanilla essence: Vanilla extract, paste, or even a scraped vanilla bean pod will work here. In a pinch, you could use bourbon or rum for a different but nice flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making persimmon pie is using persimmons that aren’t fully ripe – they need to be very soft and jelly-like in texture, or your pie filling will be bitter and astringent. When making the crust, keeping your ingredients ice-cold is crucial – warm butter will lead to a tough, dense crust instead of the flaky layers you’re after. Another common mistake is overworking the pie dough; mix just until the ingredients come together, as too much handling will develop gluten and make your crust tough. For the smoothest filling possible, strain your persimmon puree through a fine-mesh sieve to remove any fibrous bits, and don’t skip the resting time after baking – allowing the pie to cool completely helps the filling set properly and makes for cleaner slices.

What to Serve With Persimmon Pie?

This spiced persimmon pie calls for some classic pie companions that’ll make it even more cozy and delicious. A scoop of vanilla ice cream is always a good choice – it melts slightly into the warm pie and creates the perfect balance of temperatures and textures. You can also go with lightly sweetened whipped cream or a drizzle of caramel sauce if you’re feeling extra indulgent. For a nice hot beverage pairing, try serving it with coffee, hot apple cider, or chai tea, which complement the warm spices in the pie really well.

Storage Instructions

Keep Fresh: Your persimmon pie will stay good in the refrigerator for up to 4 days. Just cover it well with plastic wrap or aluminum foil once it’s completely cool. The crust might soften a bit in the fridge, but the flavor will still be wonderful!

Freeze: If you want to save some for later, you can freeze the whole pie or individual slices for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. I like to freeze individual slices – it makes it super easy to grab just what you need.

Serve Later: When you’re ready to enjoy your frozen pie, thaw it overnight in the refrigerator. For the best texture, let it sit at room temperature for about 30 minutes before serving. You can warm individual slices in the oven at 350°F for about 10 minutes if you prefer it warm.

Preparation Time	90-120 minutes
Cooking Time	60-70 minutes
Total Time	150-190 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 30-40 g
• Fat: 110-120 g
• Carbohydrates: 190-220 g

Ingredients

For the pie crust:

• ½ cup unsalted butter (very cold, cut into ½-inch cubes)
• ⅛ tsp baking powder
• 1½ cups all-purpose flour
• 3-5 tbsp ice water
• ¼ tsp sea salt
• 1 tsp apple cider vinegar

For the pie filling:

• 1 tbsp all-purpose flour
• 1 large egg yolk
• ⅛ tsp ground allspice
• ½ cup packed light brown sugar
• 8 large fuyu persimmons (for 2 cups puree, choose very ripe ones)
• ¾ cup evaporated milk (I use Carnation Evaporated Milk)
• 1 tsp vanilla extract
• ½ tsp sea salt
• ½ tsp ground ginger
• 1½ tsp ground cinnamon (for best flavor and aroma)
• 2 large eggs

Step 1: Prepare the Dough

Place the flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment.

Ensure all ingredients and tools are as cold as possible.

With the mixer on low speed, add cold butter a few cubes at a time until the butter forms pea-sized crumbs.

If any larger chunks remain, break them up with your fingers.

Gradually mix in apple cider vinegar and one tablespoon of ice water at a time until the mixture just barely comes together into a crumbly dough.

Ensure you can pinch a piece of dough and have it hold together.

Knead the dough once or twice to form a ball, then shape it into a disc.

Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or overnight.

Step 2: Prepare the Crust

Preheat your oven to 400°F.

Allow the crust to sit at room temperature for 20 to 30 minutes until it’s still cool but pliable.

Roll out the crust into a round shape large enough to fit into your pie pan with a 1-inch overhang.

Carefully transfer the rolled-out crust to the pie pan, ensuring it fits without stretching the dough.

Trim any uneven edges to maintain an even overhang.

Fold the overhang under itself and crimp as desired.

Refrigerate the crust for at least 30 minutes or freeze it for 15.

Step 3: Blind Bake the Crust

Line the pie with a piece of crumpled parchment paper or foil, draping it lightly over the crimped edges.

Fill the lined pie with granulated sugar, pie weights, dried rice, or beans to weigh it down.

Bake the crust for 15 minutes.

Remove it from the oven and carefully lift out the parchment with the weights.

Return the crust to the oven for another 5 to 10 minutes until the bottom dries out and the edges barely start to brown.

Place it on a wire rack to cool while preparing the filling.

Reduce oven temperature to 350°F.

Step 4: Prepare the Persimmon Filling

Peel and core the persimmons—or, if very ripe, scoop out the jelly-like flesh with a spoon.

Remove any seeds and place the flesh in a blender, pulsing until smooth.

Transfer the puree to a saucepan over medium heat.

Bring it to a gentle simmer and cook while stirring constantly until the puree reduces to 1½ cups, about 15 minutes.

Add evaporated milk, brown sugar, flour, salt, and spices to the puree.

Heat it until it just begins to bubble.

In a separate bowl, whisk eggs and egg yolk until smooth.

Gradually whisk in the hot persimmon mixture, 1/4 cup at a time, until the egg mixture is hot to the touch and about half of the persimmon mixture is incorporated.

Return the entire mixture to the saucepan and whisk until smooth.

Stir in vanilla extract.

Step 5: Assemble and Bake the Pie

Pour the prepared persimmon mixture into the pre-baked crust.

Bake for 50 to 60 minutes until the edges are set, and the center is just slightly jiggly.

The internal temperature should read 180-190°F when done.

Remove from the oven and let cool completely on a wire rack.

Lightly cover and refrigerate until ready to serve, up to a day ahead of time.