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Indiana Persimmon Pudding Recipe

Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.—Judy Tharp, Indianapolis, Indiana
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:24 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups mashed ripe Hachiya persimmon pulp
  • 1-1/2 cups buttermilk
  • 3 eggs
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple flavoring
  • Sweetened whipped cream


  • 1. In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened.
  • 2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream. Yield: 24 servings.

Nutritional Facts

1 piece (calculated without whipped cream): 142 calories, 3g fat (1g saturated fat), 32mg cholesterol, 124mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 2g protein.

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