We have two large persimmon trees that usually produce bushels of fruit. The Fuyu type flat persimmons can be eaten when still firm, although they get sweeter when they are soft. The Hachiya type pointy persimmons, however, are astringent and can only be eaten when they are gushy soft. They are good dried, eaten fresh, in smoothies, and pureed. Excess fruit gets frozen whole–just put them on a cookie sheet in the freezer until frozen solid then store them in a gallon freezer bag. Frozen persimmons enable us to enjoy the fruit year round since they still make great tasting puree and smoothies and now this pie! The crust is gluten free and there is no added sweetener in the filling. Not into permissions? Substitute pureed pumpkin, winter squash or sweet potatoes and add honey to taste for a more traditional dish. Continue reading Persimmon (or pumpkin) Pie Recipe