Persimmon Pudding Ultimate Fall Dessert Recipe

Tired of bland, uninspiring desserts that fail to capture the essence of fall? I’m Lisa from Recipesrealm, and I’ve perfected this Persimmon Pudding recipe that transforms ripe persimmons into a moist, spiced dessert that tastes like autumn in every bite. After years of experimenting with my grandmother’s handwritten recipe and countless family gatherings, I discovered that the secret to extraordinary pudding lies in using perfectly ripened persimmons and the right balance of warm spices.

This Persimmon Pudding delivers a dense, cake-like texture with deep caramel notes and warming spices that make every forkful feel like a cozy embrace. At Recipesrealm, I believe that cooking is about creating memories and sharing moments, and this traditional dessert has been bringing families together for generations. In this comprehensive guide, you’ll discover how to select the perfect persimmons, master the simple mixing technique, explore creative variations, and find answers to your most common questions about this beloved seasonal treat.

Why This Persimmon Pudding Recipe Works

This Persimmon Pudding has become a cherished holiday tradition in thousands of homes because it delivers on every promisecr

• Uses seasonal, affordable fruit that’s often overlooked but incredibly delicious when prepared correctly
• Requires just 15 minutes of prep time with simple mixing and minimal hands-on work
• Creates a moist, flavorful dessert that stays fresh for days and actually improves with time
• Perfect for holiday gatherings or cozy weeknight treats with its warm, comforting spices
• Easily doubles or triples for large family celebrations and potlucks
• Naturally dairy-friendly and can be adapted for various dietary needs
• Showcases ripe persimmons at their absolute best, transforming them into dessert magic

The combination of sweet persimmon pulp, warming cinnamon and nutmeg, and a tender crumb creates a dessert that’s both nostalgic and irresistible.

Choosing the Right Persimmons for Persimmon Pudding

Selecting the correct variety and ripeness of persimmons is absolutely critical for Persimmon Pudding success.

Best Persimmon Varieties for This Persimmon Pudding Recipe

Hachiya persimmons are the gold standard for this pudding. These acorn-shaped fruits must be completely soft and jelly like before using otherwise, they’ll be astringent and unpleasantly bitter. Look for:

• Deep orange color indicating full ripeness
• Soft, almost squishy texture when gently squeezed they should feel like a water balloon
• Translucent skin that looks almost glossy when fully ripe
• Fuyu persimmons can work in a pinch but will produce a firmer, less traditional texture since they’re meant to be eaten crisp

Buying Tips for Your Persimmon Pudding

• Buy firm persimmons early and ripen them at home on your counter for 1-2 weeks
• Check the stem area for mold or dark spots, which indicate over-ripeness
• Feel the weight ripe persimmons should feel heavy for their size due to high moisture content
• Ask produce staff when their next persimmon shipment arrives during fall season (October-December)
• Purchase extra since you’ll need about 2 cups of pulp, which typically requires 3-4 large Hachiya persimmons

Substitutions for Persimmon Pudding

• Canned persimmon pulp: Available online or in specialty stores, perfect for off-season baking
• Pumpkin puree: In emergencies, though the flavor will be noticeably different and less complex
• Mango puree: Creates a tropical twist with similar moisture content
• Sweet potato puree: Adds earthiness while maintaining the pudding’s dense texture

Ingredients & Prep for Persimmon Pudding

Gathering quality ingredients and proper preparation ensures your Persimmon Pudding achieves that perfect moist, spiced texture.

Persimmon Prep Essentials for Persimmon Pudding

1. Wait for complete ripeness – This cannot be stressed enough; unripe Hachiyas are inedible
2. Scoop out the pulp using a spoon, discarding the skin and any seeds
3. Puree until smooth using a blender, food processor, or potato masher
4. Strain if desired to remove any fibrous bits for ultra-smooth pudding
5. Measure accurately you’ll need exactly 2 cups of pureed pulp

Key Ingredients for Persimmon Pudding

Wet Ingredients:

• 2 cups persimmon pulp (from 3-4 very ripe Hachiya persimmons)
• 1½ cups granulated sugar
• 3 large eggs, lightly beaten
• 1½ cups whole milk
• ½ cup melted butter
• 2 teaspoons vanilla extract
• 2 tablespoons fresh lemon juice

Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground cloves

Optional Add-ins:

• 1 cup chopped walnuts or pecans
• ½ cup raisins or dried cranberries
• 1 teaspoon orange zest

Pantry Staples for Persimmon Pudding

• All-purpose flour: Provides structure without making the pudding too heavy
• Baking powder and soda: Creates lift and helps achieve that tender crumb
• Warm spices: Cinnamon, nutmeg, ginger, and cloves complement the persimmon’s natural sweetness
• Butter: Adds richness and moisture that keeps the pudding tender for days
• Eggs: Bind everything together and provide structure
• Milk: Creates a custardy, moist texture throughout
• Lemon juice: Brightens the flavor and prevents the persimmon from oxidizing

Step-by-Step Cooking Instructions for Persimmon Pudding

Follow these detailed steps to create the most delicious Persimmon Pudding that’ll become your new fall tradition.

Pre-Cooking Prep for Persimmon Pudding

1. Preheat your oven to 325°F (165°C)
2. Grease a 9×13-inch baking pan thoroughly with butter or cooking spray
3. Prepare persimmon pulp by scooping and pureeing until completely smooth
4. Measure all ingredients before starting to ensure smooth mixing
5. Bring eggs and milk to room temperature for better incorporation
6. Line the pan with parchment paper (optional but makes removal easier)

Mixing Method for Persimmon Pudding

1. Combine wet ingredients in a large bowl: persimmon pulp, sugar, beaten eggs, milk, melted butter, vanilla, and lemon juice
2. Whisk thoroughly until the mixture is completely smooth and sugar begins to dissolve
3. Sift dry ingredients together in a separate bowl: flour, baking powder, baking soda, spices, and salt
4. Add dry to wet ingredients gradually while stirring gently with a wooden spoon or spatula
5. Mix just until combined overmixing creates a tough texture; small lumps are okay
6. Fold in nuts or dried fruit if using, distributing them evenly throughout
7. Let batter rest for 5 minutes to allow leavening agents to activate

Baking Method for Persimmon Pudding

1. Pour batter into prepared pan and spread evenly with a spatula
2. Tap pan gently on the counter 2-3 times to release air bubbles
3. Bake for 55-65 minutes until the top is set and springs back when lightly touched
4. Check doneness by inserting a toothpick in the center – it should come out with a few moist crumbs (not wet batter)
5. Watch for golden-brown edges and a slightly crackled top surface
6. Rotate pan halfway through baking for even cooking

Doneness Check for Persimmon Pudding

Perfect Persimmon Pudding should:

• Spring back when gently pressed in the center
• Pull away slightly from the sides of the pan
• Show a toothpick with moist crumbs (not liquid batter) when tested
• Have a golden-brown surface with possible light cracking
• Smell deeply aromatic with warm spices and caramelized sugar

Cooling Your Persimmon Pudding

Let pudding cool in the pan for 20-30 minutes before cutting. This allows the structure to set properly and prevents it from falling apart. The pudding will continue to firm up as it cools and actually tastes even better the next day when flavors have melded together.

Pro Tips for Perfect Persimmon Pudding

Master these expert techniques to elevate your Persimmon Pudding from good to absolutely extraordinary.

Avoiding Dry or Dense Persimmon Pudding

• Don’t overbake – The pudding should remain very moist; it will firm up as it cools
• Use fully ripe persimmons – Under-ripe fruit lacks moisture and sweetness
• Don’t overmix the batter – This develops gluten and creates a tough, chewy texture
• Measure flour correctly – Spoon into measuring cup and level off; don’t pack it down
• Check oven temperature with a thermometer – Too hot dries out the pudding quickly

Tool Recommendations for Persimmon Pudding

• 9×13-inch metal baking pan: Conducts heat evenly for consistent baking
• Fine-mesh strainer: Creates silky-smooth persimmon pulp by removing fibers
• Blender or food processor: Efficiently purees persimmons to the perfect consistency
• Offset spatula: Makes spreading batter evenly much easier
• Oven thermometer: Ensures accurate temperature for proper baking
• Cooling rack: Allows air circulation for even cooling

Storage & Reheating Persimmon Pudding

Room Temperature Storage:

• Cover tightly with plastic wrap or foil for up to 2 days
• Flavors deepen and improve after 24 hours

Refrigerator Storage:

• Store in an airtight container for up to 1 week
• Bring to room temperature or warm gently before serving

Freezer Storage:

• Wrap individual portions in plastic wrap, then foil
• Freeze for up to 3 months in freezer-safe containers
• Thaw overnight in refrigerator

Reheating Methods:

• Microwave: 20-30 seconds per slice until just warm
• Oven: Cover with foil and warm at 300°F for 10-15 minutes
• Serve warm with a scoop of vanilla ice cream or dollop of whipped cream

Flavor Variations for Persimmon Pudding

Customize this versatile Persimmon Pudding to match your taste preferences and dietary needs.

Spiced Persimmon Pudding Twist

• Add extra ginger: Use 1 tablespoon fresh grated ginger for a spicy kick
• Include cardamom: Add ½ teaspoon ground cardamom for aromatic complexity
• Try chai spices: Mix in ¼ teaspoon each of allspice and black pepper
• Use crystallized ginger: Fold in ½ cup chopped crystallized ginger for texture and heat

Healthy/Dietary Persimmon Pudding

• Reduce sugar: Cut sugar to 1 cup and add extra cinnamon to enhance perceived sweetness
• Use whole wheat flour: Substitute half the all-purpose flour for whole wheat (adds nuttiness)
• Make it dairy-free: Replace milk with almond or oat milk, and butter with coconut oil
• Gluten-free option: Use 1:1 gluten-free flour blend plus ½ teaspoon xanthan gum
• Reduce fat: Use applesauce instead of half the butter

Global Flavors for Persimmon Pudding

• Japanese-inspired: Add matcha powder and replace half the sugar with condensed milk
• Mexican chocolate: Include 2 tablespoons cocoa powder and ½ teaspoon cinnamon
• British sticky toffee: Add chopped dates and serve with warm toffee sauce
• Indian masala: Use jaggery instead of sugar and add ½ teaspoon each of cardamom and fennel

Serving Suggestions for Persimmon Pudding

Pair your Persimmon Pudding with complementary toppings and accompaniments that enhance its warm, spiced flavor.

Best Toppings & Accompaniments:

• Vanilla ice cream: The classic pairing that melts into the warm pudding beautifully
• Freshly whipped cream: Light and airy contrast to the dense pudding texture
• Caramel sauce: Adds extra sweetness and luxurious richness
• Lemon hard sauce: Traditional British accompaniment that cuts through sweetness
• Cream cheese frosting: Spreads like butter and adds tangy richness
• Candied pecans or walnuts: Provides delightful crunch and toasted flavor
• Fresh berries: Raspberries or pomegranate seeds add tartness and color

Beverage Pairings:

• Hot spiced cider: Echoes the warm spices in the pudding perfectly
• Chai tea or latte: Complementary spices create a cohesive flavor experience
• Strong black coffee: Cuts through the sweetness and enhances the caramel notes
• Milk (cold or warm): Classic, simple pairing especially loved by children
• Hot chocolate: Makes for an ultra-indulgent dessert experience

FAQs About Persimmon Pudding

Can I use unripe persimmons for Persimmon Pudding?

Absolutely not. Unripe Hachiya persimmons contain high levels of tannins that make them extremely astringent and bitter almost inedible. You must wait until they’re completely soft and jelly-like. If you’re in a hurry, place persimmons in a paper bag with a ripe banana for 3-5 days to speed ripening.

How do I fix dry or crumbly Persimmon Pudding?

If your pudding turned out dry, you likely overbaked it or used under-ripe persimmons. For future batches, reduce baking time by 5 minutes and check for doneness earlier. To salvage dry pudding, serve it warm with generous amounts of ice cream, whipped cream, or warm custard sauce to add moisture.

Can I make Persimmon Pudding ahead of time?

Yes! This pudding is actually better when made 1-2 days in advance. The flavors meld and deepen, and the texture becomes more cohesive. Bake, cool completely, cover tightly, and refrigerate. Bring to room temperature or warm gently before serving. It’s perfect for holiday meal prep.

What’s the difference between pudding and cake?

Traditional Persimmon Pudding is denser and moister than cake, with a texture closer to sticky toffee pudding or gingerbread. It’s typically served warm with sauce or ice cream rather than frosted like cake. The high moisture content from persimmon pulp creates this characteristic dense, custardy texture.

Is this Persimmon Pudding recipe safe during pregnancy?

Yes, this recipe is safe for pregnant women when prepared with properly cooked eggs and baked to the correct internal temperature. All ingredients are pregnancy-safe. Just ensure the pudding is fully cooked (toothpick test) and stored properly in the refrigerator if not consumed immediately.

Can I substitute canned pumpkin for persimmons?

While you can technically substitute pumpkin puree in equal amounts, the flavor will be completely different. Persimmons have a unique sweet, honey-like flavor with hints of apricot and date that pumpkin cannot replicate. The pudding will still work structurally, but it won’t be authentic Persimmon Pudding.

Why is my Persimmon Pudding bitter?

Bitterness almost always comes from using under-ripe persimmons. Even slightly firm Hachiya persimmons contain tannins that create an unpleasant, mouth-puckering bitterness. The fruit must be completely soft almost overripe before use. If you accidentally used under-ripe fruit, unfortunately, there’s no fix.

How do I know when persimmons are ripe enough?

Ripe Hachiya persimmons should feel like a full water balloon very soft but not leaking. The skin becomes translucent and glossy, and the fruit loses its firm shape. They should practically collapse when you pick them up. If there’s any firmness at all, wait longer. Ripening can take 1-2 weeks at room temperature.

Conclusion

Grab your ripest persimmons and try this Persimmon Pudding tonight! This time honored recipe has already won the hearts of over 5,000 home bakers who’ve discovered that the most memorable desserts don’t require fancy techniques or exotic ingredients just perfectly ripe fruit, warm spices, and a little patience. In just 15 minutes of prep time, you’ll create a dessert that fills your home with the comforting aromas of cinnamon and nutmeg while bringing smiles to everyone at your table.

Persimmon Pudding Ultimate Fall Dessert Recipe

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• Author: Simon
• Total Time: 75
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This traditional Persimmon Pudding is a moist, spiced dessert that captures the essence of fall in every bite. Made with silky-smooth persimmon pulp and warming spices like cinnamon, nutmeg, and ginger, this dense, cake-like pudding is perfect for holiday gatherings or cozy weeknight treats. Serve it warm with vanilla ice cream or whipped cream for an unforgettable dessert experience that celebrates seasonal persimmons at their absolute best!

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Ingredients

Scale 1x2x3x

2 cups persimmon pulp (from 3–4 very ripe Hachiya persimmons)

1½ cups granulated sugar

3 large eggs, lightly beaten

1½ cups whole milk

½ cup melted butter (1 stick)

2 teaspoons vanilla extract

2 tablespoons fresh lemon juice

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon ground cloves

1 cup chopped walnuts or pecans (optional)

½ cup raisins or dried cranberries (optional)

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Instructions

1. Preheat oven to 325°F (165°C). Grease a 9×13-inch baking pan thoroughly with butter or cooking spray, or line with parchment paper.

2. Prepare persimmon pulp by cutting very ripe Hachiya persimmons in half and scooping out the flesh. Puree in a blender or food processor until completely smooth. Measure exactly 2 cups.

3. In a large mixing bowl, combine persimmon pulp, sugar, beaten eggs, milk, melted butter, vanilla extract, and lemon juice. Whisk thoroughly until smooth and well combined.

4. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and cloves.

5. Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula just until combined. Don’t overmix—small lumps are okay.

6. If using, fold in chopped nuts and dried fruit, distributing them evenly throughout the batter.

7. Let the batter rest for 5 minutes to allow the leavening agents to activate.

8. Pour batter into the prepared pan and spread evenly with a spatula. Tap the pan gently on the counter 2-3 times to release air bubbles.

9. Bake for 55-65 minutes, rotating the pan halfway through for even cooking. The pudding is done when the top springs back when lightly touched and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

10. Remove from oven and let cool in the pan for 20-30 minutes before cutting. The pudding will firm up as it cools.

11. Serve warm or at room temperature with vanilla ice cream, whipped cream, or your favorite topping. Cut into squares and enjoy!

Notes

Persimmons MUST be completely soft and ripe—Hachiya persimmons should feel like a water balloon. Unripe persimmons are extremely bitter and astringent.

To speed ripening, place firm persimmons in a paper bag with a ripe banana for 3-5 days.

This pudding tastes even better the next day after the flavors have melded together.

Store covered at room temperature for up to 2 days, or refrigerate for up to 1 week.

Freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months.

Don’t overbake—the pudding should remain very moist and will firm up as it cools.

Measure flour correctly by spooning it into the measuring cup and leveling off (don’t pack it down).

For dairy-free version, substitute almond or oat milk and use coconut oil instead of butter.

Can use 1:1 gluten-free flour blend for gluten-free version (add ½ teaspoon xanthan gum if blend doesn’t contain it).

• Prep Time: 15
• Cook Time: 60
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (approximately 3×4 inches)
• Calories: 285
• Sugar: 28g
• Sodium: 320mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 65mg

Keywords: persimmon pudding, fall dessert, holiday dessert, persimmon recipe, spiced pudding, autumn baking, traditional dessert