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My review
Persimmon Pudding Pie
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
1 h 15 m servings 451 calsOriginal recipe yields 8 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
- 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.
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 g fat; 95.8 g carbohydrates; 7.4 g protein; 79 mg cholesterol; 452 mg sodium. Full nutrition
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Reviews
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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...
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 kid...
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.