Persimmon Pie   

Yield: 9 inch pie (or you can make bars)

Ingredients

• 1-2 Fuyu persimmons, sliced into bite size pieces and set aside (see note)


• 9 Fuyu persimmons, rough chopped
• 1/4 cup water, for blending


• 1/8 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla


• 2 teaspoons psyllium powder

Directions

In an high-speed blender (Vitamix or similar), place the water and 1/2 of the rough chopped persimmons. Blend briefly. Add nutmeg, ginger, vanilla, cinnamon, salt and remaining rough chopped persimmons. Blend until smooth. Slowly add psyllium and blend to incorporate. Add the set aside persimmons and pulse into the mixture for texture in your pie.

Place in the refrigerator 2-3 hours to set. Serve with Coconut Cream or Cashew Cream.

Notes

Some persimmons have seeds, some don't. Be careful to remove all of these before blending. Hachiya persimmons (once they are ripe and soft) can be used for this recipe but quantity may vary.

For Pie Crust, see the recipe here.