Vegan + Vegetarian

Persimmon Pudding

Prep: 20 mins
Cook: 75 mins
Servings: 8

In late September, wild persimmons begin to color the country roads of Indiana with bright, sunset blasts of vibrancy against the verdant green of the bushes. Native to that landscape – Hoosiers forage for persimmons through November, when this wild fruit claims its place on the Thanksgiving table, as a dark, golden pudding. There is deeper history here: this persimmon pudding is a distant take on the sweet persimmon bread the Cherokees offered to the early colonialists.


  • Pulp from enough halved ripe persimmons to make 2 cups (about 5)
  • 2 cups white sugar
  • 2 eggs, beaten
  • 4 tbsp. butter, melted
  • 12 cups organic buttermilk
  • 14 cup organic heavy cream
  • 1 tsp. baking soda
  • 12 cups flour
  • 1 tsp. baking powder
  • 12 tsp. ground cinnamon
  • Pinch salt
Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1016%
Saturated Fat (g)630%
Carbohydrates (g)8227%
Protein (g)612%
Sugars (g)520%
Fiber (g)13%


  1. Preheat oven to 350°. Put pulp + sugar into a large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl, and stir.  Once mixed, add to pulp + sugar mixture, and mix well.
  2. Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well.
  3. Using some of the butter, grease a 9” X 13” baking dish. Stir remaining butter into batter.
  4. Pour batter into dish. Bake until dark brown and toothpick inserted in center comes out clean (about 1 hour). Set aside to cool. Serve with whipped cream, if you like.


Fuyu persimmons are particularly delicious!

Persimmon Pudding

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