Easy Persimmon Pudding Recipe

Here is my tried-and-true persimmon pudding recipe, with a soft, custard-like texture, warm spices, and sweet, ripe persimmons that give it that perfect autumn flavor.

This persimmon pudding has become our go-to dessert once the fall season rolls around. I make it at least twice a month during persimmon season, and my kids always ask for seconds. There’s something so comforting about a warm bowl of pudding on a cool evening, don’t you think?

What Kind of Persimmons Should I Use?

For persimmon pudding, you’ll want to use Hachiya persimmons, which are the most common variety for baking. These persimmons need to be completely soft – almost jelly-like – before they’re ready to use, otherwise they’ll be too astringent and leave your mouth feeling dry and chalky. While Fuyu persimmons are great for eating fresh, they’re not the best choice for pudding since they stay firm even when ripe. To check if your Hachiya persimmons are ready, they should feel like water balloons and practically burst with juice when gently squeezed. If you’re in a hurry, you can speed up the ripening process by placing them in a paper bag with a banana or apple for a few days.

Options for Substitutions

Let’s talk about what you can swap in this pudding recipe, though keep in mind some ingredients are must-haves:

• Persimmon puree: This is the star of the show and can’t really be substituted – you need ripe persimmons for that unique flavor. Make sure they’re super soft and jelly-like before pureeing.
• Plain flour: All-purpose flour works perfectly here, but you can use cake flour for a lighter texture. If using self-rising flour, skip the baking powder and reduce the salt.
• Milk: Feel free to use any milk you have – whole, 2%, or plant-based options like almond or oat milk will work. Just note that whole milk gives the richest results.
• Butter: You can swap melted butter with neutral oil like canola or vegetable oil in equal amounts. Coconut oil works too, but might add a slight coconut flavor.
• Vanilla essence: Vanilla extract or vanilla bean paste can be used instead of essence. You could even try almond extract for a different flavor profile.
• Cinnamon: You can replace cinnamon with nutmeg, allspice, or pumpkin pie spice – or leave it out if you prefer to let the persimmon flavor shine on its own.

Watch Out for These Mistakes While Baking

The biggest challenge when making persimmon pudding is using unripe persimmons, which can make your pudding extremely bitter and astringent – always ensure your persimmons are completely soft and jelly-like before pureeing them. A common error is not properly mixing the baking soda with the persimmon puree first; this step is crucial as it helps break down any remaining astringency and creates a better texture. To avoid a dense, heavy pudding, don’t overmix the batter after adding the flour – gentle folding until just combined will give you the perfect consistency. For the best results, check your pudding about 10 minutes before the recommended baking time, as different ovens can cause varying bake times, and overcooked persimmon pudding can become dry around the edges.

What to Serve With Persimmon Pudding?

This sweet, spiced pudding calls for some simple but delicious accompaniments that make it even more cozy and comforting. A scoop of vanilla ice cream or a dollop of freshly whipped cream on top lets you enjoy the warm-cold contrast that makes desserts extra special. For a seasonal touch during fall and winter, try adding a sprinkle of chopped toasted pecans or walnuts on top. If you’re feeling fancy, a drizzle of caramel sauce or a splash of heavy cream poured over the warm pudding turns it into a restaurant-worthy dessert that’s still totally doable at home.

Storage Instructions

Keep Fresh: This yummy persimmon pudding stays good in the fridge for up to 5 days when wrapped well in plastic wrap or stored in an airtight container. The flavors actually get better after a day or two as they have time to meld together!

Freeze: Want to save some for later? Cut the pudding into portions, wrap them individually in plastic wrap and aluminum foil, then pop them in a freezer bag. They’ll keep well for up to 3 months in the freezer. Just remember to label the date!

Warm Up: When you’re ready to enjoy your stored pudding, warm individual slices in the microwave for 20-30 seconds, or until heated through. For frozen pieces, thaw overnight in the fridge first. A quick zap in the microwave brings back that fresh-baked comfort food feeling!

Preparation Time	15-20 minutes
Cooking Time	55 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 60-70 g
• Fat: 100-120 g
• Carbohydrates: 650-700 g

Ingredients

• 0.5 tsp ground cinnamon (freshly ground for best flavor)
• 2 cups all-purpose flour (King Arthur is my favorite for baking)
• 1 pinch salt
• 0.25 tsp vanilla extract
• 2.5 cups milk (whole milk for richness)
• 2 large eggs (whisked until just combined)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 2.5 cups granulated sugar (Domino or C&H brands work well)
• 4 tbsp melted butter (unsalted preferred)
• 2 cups persimmon puree (from ripe Hachiya persimmons, about 4-5 large)

Step 1: Prepare the Baking Dish and Ingredients

Start by gathering all of your ingredients to ensure you have everything you need on hand.

Preheat your oven to 325 degrees F (165 degrees C).

While the oven is warming up, grease a 9×13-inch baking dish, which will prevent the pudding from sticking and make for easy serving later.

Step 2: Mix the Wet Ingredients

In a mixing bowl, combine the sugar, persimmon pulp, eggs, and baking soda.

Mix these ingredients well, ensuring the sugar dissolves and the mixture becomes smooth and well-blended.

Step 3: Combine Dry Ingredients and Milk

To the wet ingredients, add the flour, baking powder, cinnamon, vanilla, and salt.

Pour in the milk and melted butter.

Stir until all the ingredients are combined and you have a cohesive batter.

The mixture should be smooth with no visible lumps.

Step 4: Bake the Persimmon Pudding

Pour the batter into the prepared 9×13-inch baking dish.

Place the dish in the preheated oven and bake for 55 minutes.

You’ll notice the pudding will rise during baking but will naturally fall once removed from the oven.

This is normal and gives the pudding its classic texture.

Step 5: Serve and Enjoy

Once baked, remove the persimmon pudding from the oven and allow it to cool slightly.

Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence, if desired.

Enjoy your dessert!