Skip to main content New<> this month
Get the Allrecipes magazine

Persimmon Pudding Pie

Rated as 4.88 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.


1 h 15 m servings 451
Original recipe yields 8 servings


{{model.addEditText}} Print
  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; 5.6 95.8 7.4 79 452 Full nutrition

Explore more


Read all reviews 8
Most helpful
Most positive
Least positive

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!

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 ...

I reduced the sugar a bit. It was fantastic!