Preheat the oven to 350 degrees F.
Peel and seed the persimmons. Add the pulp to a food processor or blender.
Puree the pulp with 1/2 cup of milk.
Mix the sugar, cinnamon, and nutmeg in with the pureed pulp.
Whisk the eggs in one at a time.
Whisk in the heavy whipping cream.
Puree the entire mixture in the blender or food processor to ensure a smooth texture.
Pour the filling into the pie crust.
Bake for 30 minutes or until set- just a little jiggly in the middle.
Allow the pie to cool completely.
Top with whipped cream and enjoy!