Persimmon Pudding Pie

Rating: 4.89 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

By blahs4life

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.

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  • Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.

  • 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.

  • 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; protein 7.4g 15% DV; carbohydrates 95.8g 31% DV; fat 5.6g 9% DV; cholesterol 78.9mg 26% DV; sodium 451.8mg 18% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Carol C
Rating: 5 stars
11/23/2013
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 Read More
Helpful
(8)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Carol C
Rating: 5 stars
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 Read More
Helpful
(8)
MarkJodi
Rating: 5 stars
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 Read More
Helpful
(5)
Yakanomie
Rating: 5 stars
01/27/2016
It looks like a vanilla wafer but it really does taste wonderful Read More
Helpful
(1)
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LCLZBARNES
Rating: 4 stars
11/13/2016
The recipe also yields 2 pies ( 9" inch regular). I baked it for 50 minutes. I plan to eat one now and freeze the other. Read More
Helpful
(1)
David Swingle
Rating: 5 stars
01/03/2016
Delicious way to finish off our last box of persimmons! Read More
Helpful
(1)
JMB
Rating: 5 stars
11/24/2015
Made it as is except I accidentally added 1/2 TBS of Cinnamon and it was still very yummy. Everyone loved it! Read More
Helpful
(1)
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jessimc
Rating: 5 stars
11/03/2018
I reduced the sugar a bit. It was fantastic! Read More
Traycee1234
Rating: 5 stars
12/27/2018
This dessert is SO Good!! I followed recipe except I used 1-1/2 cups of flour because it s the consistency we are used to here in Indiana. I had lost my original recipe and this one is close. I did add a dash of nutmeg also. Thanks for posting! Read More
gijoedad
Rating: 5 stars
11/28/2019
My son gathers and purées the persimmons in the fall when they start to drop. Puts up many quarts in the freezer. He uses this recipe and man it doesn t last long.... Who knew an overly mature fruit from trees in our woods would make such a tasty dish! I recommend using this recipe for your wild persimmons. Read More
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