3 eggs, lightly beaten
1 c. canned pumpkin
2/3 c. persimmon pulp (about 3 persimmons)
1 (14 oz.) can sweetened condensed milk
2/3 c. sugar
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1 unbaked 9 inch pie shell
Whipped cream, optional

Combine eggs, pumpkin, persimmon pulp, condensed milk, sugar, cloves, ginger, cinnamon and salt. Mix well. Pour filling into pie shell. Bake at 350 degrees for 45 minutes or until center is firm. Serve with whipped cream topping.