1 qt. ice cream
1 c. persimmon pulp (raw)
1/2 c. sugar
1 (9 inch) baked pie shell
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon and 1/4 tsp. ginger)
1/4 c. slivered almonds or grated coconut

Combine persimmon pulp, sugar, salt, and spices; fold into softened ice cream. Spoon into baked pie shell. Sprinkle nuts or coconut over top and freeze until firm. May be kept frozen for later use and taken from freezer early enough to just soften the ice cream.

Persimmon Pulp: Cut two deep crosswise slashes in top of fruit and spoon out with tablespoon. Remove seeds.