The vibrant yellow, Italian herbal liqueur Galliano adds a kick to the Harvey Wallbanger, a straightforward combination of vodka and orange juice.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter, melted
- 2 cups persimmon pulp
- 2 cups white sugar
- 3 eggs, lightly beaten
- 1 ¼ cups buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
- Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
- 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.
- Bake in the preheated oven until lightly golden and cooked through, about 1 hour.
- Make sure the persimmon is not hard; the pulp has to be sweet to taste for it to be sweet in the pudding pie. Enjoy my great great grandmothers recipe!
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 96 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 452 mg |
| Sugars | 52 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
The texture was perfect as a pudding; I used less sugar at 1 1/2 c. and probably could have used a bit less, since my hachiya persimmons were fully ripe, soft and the pulp was super sweet. I pureed the persimmons, including the skins, and substituted 3/4 tsp. pumpkin pie spice instead of the cinnamon. Served it warm with a little whipping cream–a new family favorite!
I liked the consistency of this bread-like pudding — a bit chewy and sticky. It is good served a bit chilled. I used the yogurt for buttermilk substitution another reviewer suggested, which seemed to work well. The recipe does not describe a container, so I used a deep dish pie pan as other reviewers recommended, but the pie slowly erupted like lava out of the pan for the first 20 minutes. (see photo) (The cooled pie is much shallower.) Could it have been the yogurt substitution? I had to bake for 75 minutes to set the inside, so a larger pan with less pie thickness would have taken less time to cook. Also, even though I used very ripe hachiyas from my tree (takes 5 for 2 cups pulp), I couldn’t taste the persimmons in the pie. In my opinion, the flavor was overwhelmed by the vanilla and cinnamon, so next time, I will cut back on seasonings. Thanks for sharing this recipe.
My son gathers and purées the persimmons in the fall when they start to drop. Puts up many quarts in the freezer. He uses this recipe, and man, it doesn’t last long…. Who knew an “overly mature” fruit from trees in our woods would make such a tasty dish! I recommend using this recipe for your wild persimmons.
This dessert is SO Good!! I followed recipe except I used 1-1/2 cups of flour because it’s the consistency we are used to here in Indiana. I had lost my original recipe and this one is close. I did add a ‘dash’ of nutmeg also. Thanks for posting!
I reduced the sugar a bit. It was fantastic!
The recipe also yields 2 pies ( 9″ inch regular). I baked it for 50 minutes. I plan to eat one now and freeze the other.
It looks like a vanilla wafer, but it really does taste wonderful
Delicious way to finish off our last box of persimmons!
Made it as is except I accidentally added 1/2 TBS of Cinnamon and it was still very yummy. Everyone loved it!
i made it exactly as directed. Was very good. Very much a bread pudding consistency in that it looks like cake from the top but is very moist in the middle. Whole family enjoyed it and the kids had never tasted persimmons before. As Carol C suggested this was made in a deep dish pie plate
This recipe is excellent. I used very ripe Fuyu persimmons. I didn’t have buttermilk, so I looked up the substitution, and it is yogurt in the same amount. This doesn’t give the pan size, and it should be a large pie dish