Persimmon Pudding Pie

Persimmon Pudding Pie

2
blahs4life 1

"Handed down from my great great grandmother who received it from her mother. She passed away at 92 years old, but not before giving me her best and oldest recipes. I hope you enjoy!"

Ingredients

1 h 15 m {{adjustedServings}} servings 451 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 95.8g
  • 31%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
  2. Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
  3. Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
  4. Bake in the preheated oven until lightly golden and cooked through, about 1 hour.

Footnotes

  • Cook's Note:
  • Make sure the persimmon is not hard; the pulp has to be sweet to taste for it to be sweet in the pudding pie. Enjoy my great great grandmothers recipe!
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Reviews

2
  1. 2 Ratings

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This recipe is excellent. I used very ripe Fuyu persimmons. I didn't have buttermilk, so I looked up the substitution, and it is yogurt in the same amount. This doesn't give the pan size, and it...

i made it exactly as directed. Was very good. Very much a bread pudding consistency in that it looks like cake from the top but is very moist in the middle. Whole family enjoyed it and the kid...