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Persimmon Pudding Pie

Persimmon Pudding Pie

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
blahs4life

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Carol C
1

Carol C

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

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