Persimmon Pudding Pie from Pie for Everyone: Recipes and Stories from Petee's Pie, New York's Best P

Ingredients

• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup (165 g) packed light brown sugar
• 1 pound (455 g) persimmons or 1¼ cups (300 ml) ready-made persimmon pulp
• 1 bottom crust, crimped and par-baked (½ recipe any crust type)
• 3 eggs
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• 1 teaspoon vanilla
• ¾ cup (180 ml) heavy cream