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Vegan Persimmon Pie

Vegan Cardamom Persimmon Pie

  • Author: Plant-Based Persian
  • Total Time: 1 hour 30 minutes
  • Yield: 6 people 1x
  • Diet: Vegan


A delicious twist on the traditional apple pie with Fuyu persimmons 


Units Scale
  • Two 9-inch vegan pie crusts (store bought or homemade – SEE NOTES)
  • 7 medium Fuyu persimmons (peeled and thinly sliced)
  • 1/2 cup vegan butter
  • 3 Tbsp all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom


  1. Preheat oven to 425 F. 
  2. Melt vegan butter in a medium saucepan.
  3. Add the all-purpose flour, white sugar, brown sugar, lemon juice, cinnamon, and cardamom. Stir and bring to a boil. Reduce heat and simmer until thickened and sugar is dissolved. Set aside. 
  4. Place one 9-inch pie crust in a 9-inch pie plate. Fill with sliced persimmons. Add the sugar mixture, and combine with a spoon.
  5. Use the other 9-inch pie crust to cut into strips and create the lattice design over the top of the pie. 
  6. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 F, and continue baking until crust is golden brown, about 40 minutes more. 


You can use your favorite vegan pie crust recipe or buy a ready-made vegan pie crust (for example Immaculate Baking or Wholly Wholesome). My favorite vegan pie crust recipe is from Nora Cooks

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert

Keywords: Vegan, Dairy-free, Egg-free, pie, persimmon, holiday, cardamom, dessert