Persimmon-Pumpkin Pie

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Tasted great, I added a bit of a nutmeg after seeing the review of needing more spices. The crust is delicious, as well as the soft creamy filling. Chilling it in the fridge after baking does let the filling set up a little. First time making a pie so I made the crust a bit too low and could not add all the filling, had to make another crust for the leftover filling. Definitely making this pie for thanksgiving

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I have to say this was a very interesting recipe and I like different ones. Giada, you can be depended on to give new things with new perspectives. Thank you for a new pumpkin pie recipe. My husband and I really enjoyed it and thought the crust was like a butter cookie crust and the filling was like a tasty pudding. I added it to my recipe box because it is one I will use again. Thank you for taking me to a new location through your recipe.

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I made it yesterday and it was pretty delicious! Buttery crust and very creamy filling. I especially like the subtle persimmon flavor - it certainly brings pumpkin pie to another level. I gave 4 stars instead of 5 because the pie can certainly use a bit more spices.