Persimmon Pudding Pie

Name: Persimmon Pudding Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 tablespoons butter, melted 2 tablespoons butter, melted; 2 cups persimmon pulp 2 cups persimmon pulp; 2 cups white sugar 2 cups white sugar; 3 eggs, lightly beaten 3 eggs, lightly beaten; 1 ¼ cups buttermilk 1 ¼ cups buttermilk; 1 teaspoon baking soda 1 teaspoon baking soda; 2 cups all-purpose flour 2 cups all-purpose flour; 1 teaspoon baking powder 1 teaspoon baking powder; ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon; ½ teaspoon salt ½ teaspoon salt; ½ teaspoon vanilla extract ½ teaspoon vanilla extract

Prep: 15 minsCook: 1 hr

Prep

15 mins

Cook

1 hr

Servings

Difficulty

Hard

Vegetarian

(0)

Ingredients

Servings:

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

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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