• 1 1/2 c La Vigne Persimmon Puree
• 1/2 c sugar
• 1/2 tsp. salt
• 1 tsp. ground ginger
• 3 eggs
• 1 cup orange juice
• 1/4 c bourbon
• 3/4 Cup half and half
  

TOPPING:

• 2/3 cup brown sugar
• 3 TBSP. butter melted
• 1 TBSP. whipping cream
• 1/8 tsp. salt
• 1/2 cup pecans chopped

In a mixer combine La Vigne Persimmon Puree, sugar, salt, ginger. Add eggs orange juice, bourbon and cream. Mix until well blended. Brush pastry shell with ginger jam and pour in mixture.

BAKING:

Preheat oven to 425 and bake for 15 mins.
Reduce oven to 350 and bake 30 -40 mins. or until set. Allow pie to cool until lukewarm.

TOPPING:

In a small bowl combine brown sugar, butter, whipping cream, salt and chopped pecans.
Decorate with pecan halves.Preheat broiler and broil until bubbly.Can embellish with whipped cream and bourbon as a garnish