9 inch single pie crust
3 eggs
2 c. persimmon puree
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 lg. can evaporated milk
1/2 tsp. salt
or use pumpkin pie spices

Beat eggs, add puree, sugar, cinnamon, ginger, salt, cloves and milk. Beat to blend thoroughly. Pour into pastry.

Bake on lowest rack at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake until pie looks set, but jiggles slightly in center...about 45 minutes. Cool to room temperature.