For the persimmon pie spice
- 4 grams (about 4 to 7 blades) Anamalai Mace
- 1 grams (about 12 each) whole Kandyan Cloves
- 1 gram (about 6 to 8 pods) whole Baraka Green Cardamom
- 1 gram (about 8 to 12 each) whole allspice
- 2 1/2 tablespoons ground Peni Miris Cinnamon
- 2 teaspoons ground Basiya Ginger
- 1 1/2 teaspoons Anamalai Nutmeg, freshly grated
- A few grinds of Aranya Black Pepper
For the crust
- 1 1/4 cup all-purpose flour
- 2 tablespoons granulated white sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) cold, unsalted butter, cubed
For the filling
- 2 large ripe Fuyu persimmons, peeled, seeded and cut into large chunks
- 1 large egg
- 2 egg yolks
- 1/4 cup + 2 tablespoons light brown sugar
- 3/4 cup heavy whipping cream
- 2 tablespoons date syrup
- 1 teaspoon Vanilla Extract
- 1 1/2 teaspoons persimmon pie spice
- 1/4 teaspoon kosher salt
For garnish
- Lightly sweetened whipped cream
- Toasted or candied pistachios, roughly chopped (optional)
- Date syrup