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Persimmon Pudding Pie
Prep
15 mins
Cook
1 hr
Servings
8
Difficulty
Hard
Every autumn, I look forward to baking this wonderful persimmon pudding pie, and I'm so excited to share it with you. Fresh persimmons are packed with vitamin C and fiber, making this dessert surprisingly wholesome despite its indulgent taste. What I love most is how simple it is to pull together, especially since you probably have most of these pantry staples on hand already. The whole process takes just about an hour and fifteen minutes from start to finish, so you can have warm, spiced pudding cake ready before dinner guests arrive. Trust me, once you taste that tender crumb and that beautiful persimmon flavor, this will become your go to recipe every season.
Ella x
Ingredients
- 22 tablespoons butter, melted
- 22 cups persimmon pulp
- 22 cups white sugar
- 33 eggs, lightly beaten
- 11 ¼ cups buttermilk
- 11 teaspoon baking soda
- 22 cups all-purpose flour
- 11 teaspoon baking powder
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ½ teaspoon salt½ teaspoon salt
- ½ teaspoon vanilla extract½ teaspoon vanilla extract
Detail level
Instructions
- 1
Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
- 2
Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
- 3
Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
- 4
Bake in the preheated oven until lightly golden and cooked through, about 1 hour.
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