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Persimmon Pudding Pie

Persimmon Pudding Pie

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blahs4life

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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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:
  • 88 mg
  • 29%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Carol C
1
11/22/2013

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 should be a large pie dish

MarkJodi
0
11/27/2014

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 kids had never tasted persimmons before. As Carol C suggested this was made in a deep dish pie plate