Traditional Indiana Persimmon Pudding Recipe -
Traditional Indiana Persimmon Pudding Recipe

Traditional Indiana Persimmon Pudding

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"This recipe has been handed down in our family since 1850. It's a Thanksgiving favorite, hot or cold!"

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs

    2 hrs 10 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
  3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2007

I'd like to clarify a couple of things about this recipe. I submitted this particular recipe, and to Beth, who made a comment, you are correct if you are going by the picture. I don't know where this picture came from, but its NOT my pudding! The picture looks like a cake. I wrote a long time ago to the webmaster to delete the photo because it is misleading. My grandmother's father, whose last name was Mitchell, was born and raised in Mitchell, Indiana. This recipe came from his family. I hope to get my own pudding photo uploaded to replace the one there now. Thanks :) -Kerry

Most Helpful Critical Review
Aug 25, 2007

I am from Mitchell, Indiana, home of the Persimmon Festival, Persimmon Capitol of the World and all that. This is NOT how we make our persimmon pudding. This recipe is more of a persimmon cake. Not that it doesn't still taste good, its just not persimmon pudding!


23 Ratings

Nov 17, 2006

I haven't tried this exact recipe but I know and eat Indiana persimmon pudding. Have made it and purchased it pre-made. Always DELICIOUS but it is an aquired taste. If you like sweet potato pudding you will probably like persimmon pudding. Serve with whipped topping!

Sep 24, 2008

I to am from Mitchell IN, and i agree this is not Persimmon Pudding, at least not the kind here in Indiana, If you are wanting to make true pudding dont use this, this is a persimmon cake of some sort, i tried it as i do all the other pudding recipes and it is good but not a true pudding :)

Feb 03, 2007

Ahhhh! I am a born and bred Hoosier, and this is amazing. I live in New England now, and have persimmon pulp shipped to me from Dillman Farms in Indy. It's worth every penny. This is delicious served with fresh whipped cream. Everyone here who has tried has loved it. It reminds me of Indian pudding. Enjoy!

Oct 13, 2008

this is very similar to the recipe that my great grandmother used...that all my family uses and we have been eating it all our lives. some family members like whipped cream on top, some prefer milk or cream over it, no matter how you prefer, it's still a great recipe well worth keeping around for generations to come!

Dec 18, 2007

I purchased persimmon for the first time and this was the recipe I tried. I had company for dinner and both the company and my family LOVED it!! It was alot of work...stirring every 15min, but WELL worth it! We topped it with whipped cream...DELICIOUS!! Thanx for the Wonderful recipe!!

Apr 03, 2007

I gave this 5 stars because it is almost exactly like the recipe that's been handed down in my family from the same era, and it is simply heavenly! Living in Texas for 25 years, I still crave persimmon pudding at Thanksgiving. I'll be contacting Dillman Farms this year!


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 224 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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