Persimmon Pudding Pie

4.8
(11)

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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Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 tablespoons butter, melted

  • 2 cups persimmon pulp

  • 2 cups white sugar

  • 3 eggs, lightly beaten

  • 1 ¼ cups buttermilk

  • 1 teaspoon baking soda

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon vanilla extract

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.

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!

Nutrition Facts (per serving)

451 Calories
6g Fat
96g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 451
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 14%
Cholesterol 79mg 26%
Sodium 452mg 20%
Total Carbohydrate 96g 35%
Dietary Fiber 2g 6%
Total Sugars 52g
Protein 7g
Vitamin C 39mg 196%
Calcium 112mg 9%
Iron 3mg 19%
Potassium 302mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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