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Old-Fashioned Persimmon Pudding

Cheryl Thomas

"This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it."
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1 h 55 m servings 438 cals
Original recipe yields 12 servings (1 9x13-inch dish)


  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.

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Read all reviews 13
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Great recipe! My father-in-law loves persimmon pudding. He gave this a good review.

Just made this and it turned out beautifully. I've never cooked with persimmons before. My persimmons were not ripe, so I peeled them and microwaved them with water for a few minutes. Then used ...

Amazing. So tasty. Melted in my mouth.Easy to follow recipe. I had a bowl of fuyu persimmons that yelled 3 cups of pulp I used in the recipe. I also added a teaspoon of vanilla to the melted but...

Yum. 1st time using persimmons in a recipe. I will definitely make this again.

This was an awesome way to make use of my extra persimmons. I liked how it had the consistency of a bread pudding, not cake. I ended up blending the persimmons, but next time I think I will ble...

So easy and OMG so good. Used the fruit from my son's tree.

Very good. Made non-dairy with vegan butter and almond milk.

First time making it and it was so easy. I scaled it down to 6 servings based on the amount of ingredients I had. This amount filled a 9” x 13” glass baking dish, about an inch thick. I cut it i...

My husband being in the south, this is a staple being from the north, nah! Not so much.....but I had to learn to make it. This is by far the best one, his own mothers was loved by one...