Ingredients:

• 2 cups persimmon pulp
• 1 egg, beaten
• 1 cup whole milk
• 1/2 cup sugar
• dash salt
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 unbaked 9 " pie shell

Preparation:
Mix persimmon pulp, egg and milk. Combine sugar, salt and cornstarch. Mix well and stir into persimmon mixture. Spoon filling into piecrust. Bake at 400ºF for 10 minutes; reduce heat to 350ºF and bake for an additional 50 minutes.

Ingredients:

• 1 1 /2 sticks butter
• 2 cups light brown sugar, packed
• 1 cup heavy cream
• 1 teaspoon vanilla

Preparation:
In a heavy saucepan, melt butter over medium heat and add brown sugar. Bring mixture to low boil, stirring constantly with a whisk. Add cream and vanilla. Simmer, stirring occasionally until thickened slightly. Remove from heat and allow to cool for 5 minutes