Persimmon Pudding Pie recipe

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Ingredients

2 tablespoons butter, melted
2 cups persimmon pulp
2 cups white sugar
3 eggs, lightly beaten
1 ¼ cups buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract

Nutrition Info

450.9 calories
carbohydrate: 95.8 g
cholesterol: 78.9 mg
fat: 5.6 g
fiber: 1.8 g
protein: 7.4 g
saturatedFat: 2.7 g
servingSize: -
sodium: 451.8 mg
sugar: 52.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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