Old-Fashioned Baked Persimmon Pudding with Spices and Cream

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Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

1 hour

Calories

290

If you’ve ever had a tree full of soft, ripe Hachiya persimmons and wondered what to do with them, persimmon pudding is your answer. This rich, warmly spiced dessert is a vintage classic, often passed down through Southern or Midwestern families as a fall and winter favourite.

Despite its name, it's not a creamy custard or stovetop pudding — it’s more like a moist cake baked low and slow until the sugars caramelise and the centre sets to perfection.

The flavour of ripe persimmons is somewhere between apricot and pumpkin, with an earthy sweetness that shines when paired with cinnamon, nutmeg, and vanilla. When you scoop it warm from the baking dish and top it with whipped cream or ice cream, it becomes a deeply comforting experience.

Whether you're baking for a holiday table or just using up backyard fruit, this old-fashioned treat is one of the best ways to celebrate seasonal abundance.

Image of Old-Fashioned Baked Persimmon Pudding with Spices and Cream

Ingredients

2 cups persimmon pulp (from very ripe Hachiya persimmons)
1 1/2 cups sugar
2 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla extract
1 tbsp melted butter

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Directions

Preheat oven to 325°F (165°C). Grease a 9x9-inch baking dish.
In a large bowl, whisk together persimmon pulp, sugar, eggs, milk, cream, vanilla, and melted butter until smooth.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
Gradually stir dry ingredients into the persimmon mixture until fully blended.
Pour batter into prepared dish and bake for 55–65 minutes, or until a toothpick comes out clean and the pudding is firm in the centre.
Let cool slightly before serving. Best enjoyed warm with whipped cream or vanilla ice cream.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 5 grams; 25%
Cholesterol: 55 milligrams; 18%
Sodium: 240 milligrams; 10%
Carbs: 46 grams; 17%
Protein: 4 grams
Sugar: 32 grams
Fiber: 2 grams

10 Tips for when cooking this dish

Use only very ripe Hachiya persimmons — they should be jelly-soft.
Scoop the pulp with a spoon and discard skins and seeds.
Blend the pulp for an even texture before adding to batter.
Don’t skip the spices — they balance the natural sweetness.
Use a glass or ceramic baking dish for even cooking.
Let it rest 10–15 minutes after baking to firm up.
Best served warm with cream or ice cream.
Refrigerate leftovers and reheat gently to enjoy again.
Substitute part of the cream with evaporated milk for richness.
This recipe also works well as individual puddings in ramekins.

Serve it with suggestions

Fresh whipped cream or vanilla bean ice cream
A drizzle of warm caramel sauce
Chopped toasted pecans or walnuts for crunch
Hot coffee or chai tea
A side of stewed apples or pears

FAQs

Q: Can I use Fuyu persimmons instead?
A: No, this recipe requires the soft pulp of very ripe Hachiya persimmons. Fuyu varieties are too firm and less sweet.

Q: Can I make this ahead of time?
A: Yes! You can bake the day before and reheat gently in the oven before serving.

Q: How do I know if a persimmon is ripe enough?
A: Ripe Hachiya persimmons should feel like a water balloon—soft and almost gelatinous inside.

Q: Can I freeze persimmon pudding?
A: Yes, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat before serving.

Q: What if I don’t have fresh persimmons?
A: You can use frozen pulp if available, or sometimes find jarred pulp in specialty or online stores.

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Old-Fashioned Baked Persimmon Pudding with Spices and Cream