Today, I get to share with you our made from scratch persimmon pudding recipe! Persimmon pudding is more than just a dessert; it is a timeless recipe that brings to life memories of family gatherings, holiday feasts, and the comforting flavors of fall. 

For generations, this rich and spiced pudding has been a staple in American kitchens, especially in the southern and midwestern states, where persimmons are plentiful during autumn. Passed down from grandparents to grandchildren, the recipe for old-fashioned persimmon pudding has evolved little over the years, preserving its simplicity and rustic charm. 

Made entirely from scratch, this dessert captures the heart of traditional cooking, evoking a sense of nostalgia with every bite. My grandma, mom, sister, aunts, and cousins have this made from scratch persimmon pudding recipe perfected. So yummy! I love getting to share this recipe with you today. It is more of an experience than anything. 

Making Persimmon Pudding from Scratch: How my family has been making it for years!

Persimmon pudding may seem like a labor of love, but the process of making it from scratch is relatively simple. With a few basic ingredients and some ripe persimmons, anyone can recreate this classic dessert in their own kitchen. I love the fact that it takes you back in time and becomes a tradition.

Ingredients for Persimmon Mixture: My Family’s Old-Fashioned Persimmon Pudding Recipe

• 2 cups ripe persimmon pulp (at room temperature or from the refrigerator either one) 

• 1 3/4 cups granulated white sugar

• 2 large eggs, beaten

• 1 3/4 cups buttermilk (whole milk or heavy cream)

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• ¼ tsp ground cloves (optional)

• 1 tsp. salt

• 4 tablespoons melted butter  (to pour in the bottom of your 9 x 13 in. baking dish)

• 1 tsp vanilla extract (optional)

Instructions:

1. Prepare the Persimmon Pulp: Gather Fresh Persimmons!

Start by preparing the persimmons. You will need to gather around 100 small persimmons to get two cups of pulp. Using a persimmon pulper is the best way to do this. You can find them in antique shops, online, or in some supply stores. If you don’t have a pulper, cut off the top of the persimmon, scoop out the inside, and mash. Get rid of the skins and seeds. We want a smooth persimmon puree. Put the pulper in a large bowl or on a sheet pan so that when the pulp comes out, it has a place to land. You could use a food processor, but you will still need to remove the seeds. I don’t really recommend it, but you could try.

2. Mix the Wet Ingredients:

In a large mixing bowl, combine the persimmon pulp, sugar, and beaten eggs. Whisk together until smooth. Slowly add the milk and vanilla extract, stirring until well combined.

3. Mix the Dry Ingredients: Flour Mixture

In a separate medium bowl, sift or mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until a smooth batter forms. The batter will be fairly thick.

4. Bake the Pudding:

Preheat the oven to 325°F. Pour the melted butter into a 9×13-inch baking dish. Pour the batter into the prepared dish and spread it evenly. Bake for 45-55 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean. The edges of the pudding will be slightly caramelized and crispy, while the center remains soft and moist. Cook time may vary, so keep an eye on it.

5. Serve Warm:

Once the pudding is done, remove it from the oven and let it cool for a few minutes before serving. Persimmon pudding can be enjoyed warm or cold, either on its own or with a dollop of whipped cream, homemade topping, or a scoop of vanilla ice cream. Some people also like to drizzle a bit of caramel sauce or a splash of cream over the top for added richness. Enjoy your delicious persimmon pudding!

The History of Persimmon Pudding

Persimmons have long been a part of American culinary history, dating back to Native American cuisine. The fruit was used in everything from bread to stews, thanks to its natural sweetness and high nutritional value. Early settlers soon adopted the use of persimmons in their own recipes, incorporating them into puddings, cakes, and jams. 

The persimmon tree, particularly the American persimmon (Diospyros virginiana), grows wild in many parts of the United States, providing an abundant harvest in the fall months. It takes around 7 years for a tree to produce fruit. There are male and female trees. You will usually find them near each other. They have to cross-pollinate to produce fruit. The female tree is the one that produces fruit. If you plant them, make sure you get a male and a female tree. 

By the 19th century, persimmon pudding had become a beloved dessert, especially in the rural South and Midwest. Families would gather ripe persimmons from trees and use them in their kitchens to make a variety of dishes. The persimmon pudding recipe, in particular, stood out for its ability to transform the fruit into a dense, custard-like dessert, flavored with spices such as cinnamon, nutmeg, and cloves. Often served warm, this pudding became a favorite at holiday dinners and family reunions, its sweet and spiced aroma filling the home. I feel like persimmon pudding has been around my whole life. I don’t really remember a time without it. We could say that this is one of my vintage recipes.

What Makes Persimmon Pudding Special?

One of the most unique aspects of persimmon pudding is its texture. Unlike the lighter, cake-like puddings many people may be accustomed to, persimmon pudding is dense, moist, and almost custard-like. This is due to the naturally high sugar content of the fruit and the use of milk or cream in the recipe, which gives the pudding its rich, velvety consistency. The addition of eggs and flour helps bind the ingredients together, creating a dessert that holds its shape but remains incredibly soft and tender.

Another standout feature of persimmon pudding is its flavor. Persimmons, when fully ripe, have a deep sweetness that is unlike any other fruit. They carry subtle notes of honey, brown sugar, and a slight earthiness, which pair beautifully with the warm spices commonly used in the recipe. The result is a dessert that is not overly sweet but perfectly balanced, with layers of flavor that unfold with every bite.

It is also special because of the amount of work that goes into making it. You get to go out and pick the persimmons. Make sure they are ripe. They will be a deep orange color and soft. The tops will pop right off. Once you have gathered this fresh fruit from the ground, you need to make the pulp. You do this by pudding the pulp in the collider and mashing it with the pestle. Discard the seeds and skins. This process can be a little messy. Now that you have the pulp, you can use it to make the pudding. It doesn’t take long to mix up the pudding. It is definitely an experience that is worth experiencing.

Choosing the Right Persimmons: Types of Persimmons

For the best results, it is crucial to use fully ripened persimmons in the pudding. American persimmons are typically smaller and once they have fully ripened, they become soft, sweet, and jelly-like. Now, Fuyu persimmons can be eaten while firm. It is crisp and sweet. But, the persimmons that we have around her will turn your mouth numb if you eat them while firm and not ripened. Yikes! That is something you will not forget. Those are called astringent persimmons. They contain high levels of tannins when unripe, which is what makes them bitter and astringent. Once they are ride, the tannins break down, and the fruit becomes sweet and soft. Perfect for using in an old fashioned persimmon pudding recipe. 

The wild persimmons in Southern Indiana are perfect for making persimmon desserts. Late September would be considered persimmon season in this area. It’s the time of year when the leaves are just beginning to change, apples are ready for picking, pears are ripening, and autumn is in the air. My mom will eat this unusual fruit right off the ground and spit out the seeds when they are in season. Nope, not me.

Persimmon Pudding Variations

While the traditional recipe for persimmon pudding is simple and straightforward, there are plenty of ways to customize the dessert to suit your taste. For those who enjoy a bit of texture, consider adding chopped nuts, such as pecans or walnuts, to the batter. Raisins or dried cranberries can also be stirred in for a touch of sweetness and chewiness.

A Dessert for All Seasons

Although persimmon pudding is often associated with fall and holiday celebrations, the comforting flavor and simple ingredients make it a dessert that can be enjoyed year-round. The availability of persimmons may be limited to the autumn months, but the fruit can be frozen and used later in the year. We have been freezing it for years and it works out just fine. 

Making persimmon pudding from scratch is an art and a way of life for many. It reminds us of the value of slowing down, using what nature provides, and savoring the simple pleasures of life. Whether served at a family gathering or enjoyed as a quiet treat on a chilly evening, old-fashioned persimmon pudding is more than just a dessert—it’s a celebration of heritage, home, and the timeless joy of homemade comfort food.

I hope you give this a try and can get out experience the whole thing from start to finish. Always ask the land owner before gathering persimmons off of their property. Remember to take someone with you and pass this tradition along to them. Happy harvest and baking!

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