Persimmon pudding is a nostalgic, old fashioned dessert that brings cozy warmth to the table with every bite. It is sweet, tender, and richly spiced, made from ripe persimmons that give the pudding its signature flavor and beautiful color. Soft and comforting, this dessert feels like something passed down through generations, simple yet incredibly satisfying.
The base of the pudding starts with very ripe persimmons. Their smooth, jam like pulp brings natural sweetness and a deep fruit flavor that nothing else can quite match. When blended with milk, eggs, sugar, and melted butter, the mixture becomes silky and rich. A combination of cinnamon, nutmeg, and a touch of cloves adds gentle warmth, giving the pudding that classic autumn and winter aroma.
Once the wet ingredients are ready, flour and baking powder are folded in to create a batter that bakes into a soft, cake like texture. The pudding is poured into a baking dish and baked slowly so it sets without losing moisture. As it cooks, the top turns a deep golden brown while the inside stays soft, almost custard like. The smell alone makes the whole kitchen feel cozy.
When it comes out of the oven, persimmon pudding is tender, warm, and full of comforting spice. It can be served plain, but a dollop of whipped cream or a scoop of vanilla ice cream adds a lovely contrast. Some people even enjoy it with a drizzle of warm caramel or a sprinkle of powdered sugar.
This dessert is perfect for the colder months, especially when persimmons are at their peak. It works beautifully for family gatherings, holiday dinners, or a simple treat at home. It also reheats well, staying moist and fragrant even the next day.
Persimmon pudding is the kind of dessert that reminds people of home, tradition, and slow baked comfort. It is humble but full of heart, offering a sweet, mellow flavor that makes each bite feel warm and familiar. Whether you are introducing it to someone for the first time or revisiting a classic from childhood, persimmon pudding is a timeless treat that never loses its charm.
Ingredients
- 2 cups persimmon pulp strained from ripe persimmons
- 1 cup granulated sugar brown sugar can also be used for a richer flavor
- 2 cups all-purpose flour can substitute with gluten-free flour if needed
- 1 tsp baking soda ensure it’s fresh for best results
- 1 tsp baking powder helps the pudding rise
- 1 tsp ground cinnamon adds a warm, spicy flavor
- 1 tsp ground nutmeg freshly grated for better taste
- 1 cup milk whole or reduced-fat milk
- 1/2 cup unsalted butter melted and cooled
- 2 units eggs large, at room temperature
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine persimmon pulp and sugar, mixing until well blended.
- In another bowl, sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
- Stir the dry ingredients into the persimmon mixture alternately with the milk, beginning and ending with the flour mixture.
- Add melted butter and beaten eggs into the mixture and mix until smooth.
- Pour the batter into the prepared baking dish and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the pudding cool slightly before serving.
Nutrition
This pudding was delicious! I used brown sugar and it gave such a nice flavor. Definitely a keeper!
Good recipe but mine didn’t rise much. Maybe my baking powder was old? It’s still tasty though!
I don’t know about persimmons, honestly. Never had them before. Anyone else feelin’ the same?
Easy recipe! I used oat milk instead of regular milk, turned out fine. Just wanted to share.
What’s a persimmon? Is it like a plum? I might try it but I’m scared of new fruit.
Meh. It was alright but don’t think I’ll make it again. Just not my vibe.
This was a flop for me. I think I mixed up the eggs and flour? It was all gooey. What a mess!
I added chocolate chips and it was amazing! 😍 Can’t wait to make again.
Too sweet for my taste! I only used 3/4 cup of sugar and it was still too much.
Simple and delicious! Perfect with a scoop of vanilla ice cream on top. 🍦
I tried this recipe and it was awesome! That ice cream combo is spot on! 🥰
I dunno about persimmons. They kinda taste weird to me. Maybe it’s just me. 🤷♂️
Yummy! Loved the spices in this. Will definitely make again! 🍂
I’m so glad you enjoyed it! The spices really make this recipe pop! 🌟
I dunno, seems kinda weird to use persimmons in pudding. What’s next? Tomato pie? 🤔
This is the best recipe I’ve tried in ages! So moist and flavorful! Can’t get enough of that persimmon taste! 😍
I used gluten-free flour and it was okay, but the crumb was a bit drier. Maybe I should’ve added an extra splash of milk. Flavor was great regardless!
Used gluten-free flour and it worked great! Family loved it. Will make it again! 👍
The amount of spice feels heavy if you don’t love cinnamon. I cut cinnamon in half and nutmeg a bit too—way better for my taste.
The baking soda/powder combo seems fine, but my toothpick never came out fully clean at 60 minutes—ended up baking longer. I’m guessing my oven runs hot/cold.
Yeah, that sounds exactly like oven temp—every oven runs different. I usually check at 50–55 min and rotate the dish halfway through. If the toothpick looks wet, give it another 5–10.
Mine never comes out “fully clean” either, but it still tastes great. I think persimmon pulp makes it kind of custardy, so I go by a slight jiggle instead of spotless toothpick.
I’m not sure about persimmons. Isn’t it a bit too sweet? 🤔
Ehh, it was okay. Mine turned out kinda dry, maybe I overcooked it? 🤷♂️
I don’t like these weird fruits. Just stick to apples or bananas, ya know? 😒
I mean, I get it. Some fruits are just not appealing, but give persimmons a chance! They’re kinda sweet. 🍐
Why would anyone eat something that sounds like a science experiment? Stick to your apples! 🤷♂️
Tried it with gluten-free flour and it didn’t rise like the instructions said. Flavor was fine, but it came out more like a thick batter. Maybe I didn’t blend properly.
I followed it pretty closely, but my toothpick test was confusing—center was a bit soft even though the top looked done. Next time I’ll probably add 10 minutes and maybe tent with foil.
That sounds like a real oven-temp/center-doneness issue—persimmon pudding can look set on top while still finishing in the middle. Adding ~10 minutes (or covering with foil if the top browns too fast) is a smart next try. Also, make sure your dish size/material isn’t changing cook time.
Not gonna lie, 2 tsp of spice (cinnamon + nutmeg) felt like a lot for me, so next time I’ll cut it in half. Still tasted good, just more “fall” than I expected.
Is it just me or does this seem a bit weird? Persimmons? Ugh. No thank you.
Pretty easy to make. I like it. Not too sweet which is nice.
This pudding is like heaven on earth. SO DELICIOUS! 😋
Persimmon pudding sounds weird to me but I tried it anyway. It’s like a cross between bread pudding and cake? Kinda amazing, kinda like “why didn’t I think of this.”
Made this with super ripe persimmons and it turned out really cozy and not too sweet. The cinnamon/nutmeg combo is spot on. Will definitely bake again—great winter dessert.
I just wanna say, who even eats persimmons? 😂 Can I substitute with banana?
This is one of those recipes where your kitchen smells like heaven. I didn’t strain the persimmon pulp as much as I should have and it still worked.
Idk… 1 hour at 350 seems short for that amount of batter. Mine sank in the middle and I think my persimmons were too watery. Still, not the worst fail.
Eggs at room temp is key. I was lazy and mine got a little weird at first, but once I mixed thoroughly it smoothed out.
I tried making this, but it came out super dry. Maybe my persimmons weren’t ripe enough?
Made this with really ripe Hachiya persimmons and it came out super fragrant. The nutmeg really shines. I let it cool longer than the recipe and the texture got even better.
Ooh that’s exactly how it should be—Hachiya pulp that’s really ripe makes everything more fragrant. Also love that you rested it longer; texture improvements after cooling totally tracks with pudding bakes.
This is my grandma’s recipe! So good and brings back memories. I added a bit of vanilla too! 😍
I tried it but it was kinda bland for me. Might be because my persimmons weren’t very sweet. Also, I accidentally used salted butter once—still edible though.
I followed the steps pretty much exactly. Mine took closer to 1 hr 15 min though—still delicious. Sweetness was spot on, not too much.
Nice! 1 hr 15 min sounds totally reasonable—ovens vary a lot. Glad the sweetness was right on too. 😊 Did you strain yours super smooth or leave a little texture?
I’m not sure about the texture—mine was almost like a dense cake pudding (not bad, just different). Next time I’ll make sure the persimmon pulp is really strained.
I forgot to strain the persimmons and now there are bits—still edible but kinda gritty. Lesson learned: do the extra step.
Pretty good, but I think 1 hour was a little long for my oven. I started checking at 45 minutes and it saved it from drying out. Still tasty though.
I always thought an hour was too much too. Mine gets a little dry on the edges if I don’t start checking around 40–45 min. Taste is worth it though 😅
Good call checking earlier! Every oven runs a bit hot/cold—45 minutes might be perfect for some baking dishes. Glad it didn’t dry out.
This is a weird recipe… like persimmon in pudding?? I tried it anyway and honestly it surprised me. Not gonna lie, I would make again.
Made this last weekend—my kitchen smelled like fall. The nutmeg + cinnamon combo is spot on. I used a mix of brown sugar and regular and it came out richer than expected!
Yes!! The nutmeg + cinnamon is exactly what makes it feel like fall. Also great call on the brown sugar—richer is the way to go.
lol persimmon pudding never sounded real to me but wow. Family asked for seconds.
Right?? I thought persimmon pudding would taste kinda “weird,” but the warm spice + sweet pulp combo actually makes sense. Glad your family loved it—seconds is the best sign.
I used gluten-free flour and it tasted fine, but the texture was a little grainy. Also I’m not sure the baking soda amount is correct—my rise was meh. Could be my flour brand though.