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Reviewed Persimmon-Pumpkin Pie

Nov 27, 2012 in Food Network Community Toolbox on

In the fall I always puree and freeze persimmon pulp to take us through the winter baking season. So when I saw this episode I knew I had to try this pie! We thought it was very good. The edges of my crust browned too quickly, so I just covered with foil to prevent burning. The filling needed more spice IMO so I added about 1/4 tsp each of ground "

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