1 1/2 c. mashed persimmon pulp
2 eggs
1 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1 tsp. ginger
1 2/3 c. evaporated milk
1 (9 inch) pastry shell, unbaked

Using electric mixer, combine persimmon pulp and eggs, beating until smooth. Add dry ingredients and beat 1 minute. Add milk and blend thoroughly. Pour into pie shell and bake in preheated oven at 375 degrees for 40 to 50 minutes or until pie is set. Serves: 6 to 8.