Persimmon Pudding


This richly spiced dessert is the best way to use fresh persimmons while they're in season. You'll find two common types at stores in the fall. Fuyus (pictured) have a squat shape and remain firm even when ripe. Remove skin with a vegetable peeler. Heart-shaped Hachiyas ripen to a very soft texture. They have thin skin, so halve them lengthwise, and then scoop out the pulp. Once the fruit is peeled, seeded, chopped, and pureed in a food processor, don't forget to press the mixture through a fine-mesh strainer. Or skip this step, and order frozen fresh puree from La Vigne Organics.

Persimmon Pudding
Photo: Greg DuPree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
15 mins
Cool Time:
1 hrs
Total Time:
1 hrs 15 mins
12 serves


  • 4 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cinnamon, plus more for garnish

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 4 large eggs

  • 1 cup whole milk

  • 1 cup half-and-half

  • 1 tablespoon orange zest (from 1 orange)

  • 1 tablespoon orange liqueur (optional)

  • 2 1/2 cups persimmon puree

  • 1 cup chopped toasted pecans

  • 1/2 cup butter, melted

  • Cinnamon Whipped Cream

  • Fresh persimmon slices


  1. Preheat oven to 300°F. Lightly grease a 13- x 9-inch baking dish with cooking spray; set aside. Whisk together first 9 ingredients in a large bowl. Whisk together eggs, milk, half-and-half, zest, and liqueur (if using) in a separate large bowl until well combined. Add flour mixture to milk mixture alternately with persimmon puree, beginning and ending with flour mixture. Stir in chopped toasted pecans until just combined. Gradually add melted butter, and stir until just combined. Pour mixture into prepared baking dish.

  2. Bake in preheated oven until mixture is browned and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Serve warm, or transfer to a wire rack to cool completely, about 1 hour. Serve with Cinnamon Whipped Cream. Sprinkle with cinnamon, and top with persimmon slices.

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