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