Rating: 4.8 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 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!

Recipe Summary test

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

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

Directions

Instructions Checklist
  • 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

451 calories; protein 7.4g; carbohydrates 95.8g; fat 5.6g; cholesterol 78.9mg; sodium 451.8mg. Full Nutrition
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Reviews (12)

Most helpful positive review

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
(8)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(8)
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
(5)
Rating: 5 stars
01/27/2016
It looks like a vanilla wafer but it really does taste wonderful Read More
(1)
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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
(1)
Rating: 5 stars
01/03/2016
Delicious way to finish off our last box of persimmons! Read More
(1)
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
(1)
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Rating: 5 stars
11/03/2018
I reduced the sugar a bit. It was fantastic! Read More
Rating: 4 stars
12/24/2020
I liked the consistency of this bread-like pudding -- a bit chewy and sticky. It is good served a bit chilled. I used the yogurt for buttermilk substitution another reviewer suggested, which seemed to work well. The recipe does not describe a container, so I used a deep dish pie pan as other reviewers recommended, but the pie slowly erupted like lava out of the pan for the first 20 minutes. (see photo) (The cooled pie is much shallower.) Could it have been the yogurt substitution? I had to bake for 75 minutes to set the inside, so a larger pan with less pie thickness would have taken less time to cook. Also, even though I used very ripe hachiyas from my tree (takes 5 for 2 cups pulp), I couldn't taste the persimmons in the pie. In my opinion, the flavor was overwhelmed by the vanilla and cinnamon, so next time, I will cut back on seasonings. Thanks for sharing this recipe. Read More
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