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Persimmon Pudding Pie

Rated as 4.83 out of 5 Stars
1

"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

1 h 15 m servings 451
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • 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; 5.6 95.8 7.4 79 452 Full nutrition

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Reviews

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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...

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 kid...

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.

It looks like a vanilla wafer, but it really does taste wonderful

Delicious way to finish off our last box of persimmons!

Made it as is except I accidentally added 1/2 TBS of Cinnamon and it was still very yummy. Everyone loved it!