Dessert Vegan + Vegetarian Persimmon Pudding Prep: 20 mins Cook: 75 minsServings: 8In 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.Ingredients Pulp from enough halved ripe persimmons to make 2 cups (about 5) 2 cups white sugar 2 eggs, beaten 4 tbsp. butter, melted 1 1⁄2 cups organic buttermilk 1⁄4 cup organic heavy cream 1 tsp. baking soda 1 1⁄2 cups flour 1 tsp. baking powder 1⁄2 tsp. ground cinnamon Pinch salt Nutritional InfoNutrition InfoPerServingDaily%Calories43422%Fat (g)1016%Saturated Fat (g)630%Carbohydrates (g)8227%Protein (g)612%Sugars (g)520%Fiber (g)13%PreparationView As Slideshow 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. 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. Using some of the butter, grease a 9” X 13” baking dish. Stir remaining butter into batter. 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.TipFuyu persimmons are particularly delicious!print TAGS: American, Bake, Dessert, Easy, Holiday, Persimmon, thanksgivingShare this:Related Recipes Classic Pumpkin Cookies Creamy Vegan Banana Rice Pudding Whoopie Pie Fruit Banana Split Frog Eye Salad Tembleque Almond + Coconut Macaroons Vegan Blueberry Muffins