Moist Baked Persimmon Pudding for Thanksgiving
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This moist baked persimmon pudding is pure comfort: tender, warmly spiced, and just right for sharing around the Thanksgiving table. I love how it turns ripe persimmons into a soft, rich dessert that feels special without asking you to master a tricky baking method. Serve it warm, and the inviting smell of cinnamon and ginger will make the kitchen feel ready for the holidays.
The batter brings together 2 cups of persimmon pulp, sugar, eggs, flour, baking powder, baking soda, and salt. Cinnamon, ginger, and nutmeg add a cozy spice blend, while melted butter and sweetened condensed milk make the pudding moist and rich. Be sure to use sweetened condensed milk, not evaporated milk, because the two products have different sweetness and texture.
To make this moist baked persimmon pudding, whisk the dry ingredients, mix the persimmon with eggs and sugar, then combine the two mixtures with butter, milk, and spices. Divide the batter between a greased 9×9-inch dish and a smaller baking dish. Then bake at 325°F until the top turns golden and the edges begin to pull away. The recipe takes about 15 minutes of prep plus 10 minutes of resting and 1 hour of baking.
This pudding is a lovely fit for Thanksgiving, but it is also welcome at a chilly-night supper, a fall potluck, or a relaxed family dinner. Serve it warm with lightly sweetened whipped cream or hard sauce. Since the recipe makes about 16 servings, it is easy to share with a crowd.
Why You’ll Love This Moist Baked Persimmon Pudding for Thanksgiving
- It feels like a holiday dessert. Cinnamon, ginger, and nutmeg bring a familiar warmth that suits Thanksgiving and other fall gatherings.
- It makes good use of ripe persimmons. Smooth, ripe fruit gives the pudding its sweet, mellow flavor and soft texture.
- The method is simple. Mix the ingredients, divide the batter between two dishes, and bake. No special equipment is needed.
- It stays moist and tender. Butter and sweetened condensed milk add richness, while persimmon pulp keeps each bite soft.
- It serves a group. With about 16 portions, this pudding can round out a holiday meal or potluck dessert table.
Persimmon Tips
Choose ripe persimmons that feel very soft and give easily when pressed, especially if you are using Hachiya persimmons. Their flesh can taste astringent and unpleasant before it ripens fully, so wait until it is very soft. Scoop out the flesh, remove any seeds or tough bits, and mash or blend it until smooth before measuring. If using Fuyu persimmons, make sure they are fully ripe and soft enough to puree smoothly. For the best result, measure the pulp after preparing it and use 2 cups.
Options for Substitutions
- Persimmon pulp: For a different fruit pudding, try an equal amount of smooth pumpkin puree. The taste and texture will change, so expect a less fruity, more pumpkin-forward dessert.
- Sugar: You can use light brown sugar instead of white sugar. It adds a mild molasses note and a deeper flavor.
- All-purpose flour: A cup-for-cup gluten-free baking blend may work. Choose one designed to replace wheat flour, and follow its package guidance if it contains a thickener.
- Unsalted butter: Use salted butter if that is what you have. If you do, reduce or omit the added salt to avoid an overly salty taste.
- Spices: Adjust the cinnamon, ginger, and nutmeg to suit your taste. A little ground cloves or allspice can replace a small portion of the spice blend, but use them sparingly.
- Sweetened condensed milk: Do not swap in evaporated milk as a direct substitute. If you need a dairy-free version, use a sweetened condensed coconut milk product, knowing it will add a coconut flavor and may change the finished texture.
Watch Out for These Mistakes
Use fully ripe persimmons. If the pulp tastes harsh or makes your mouth feel dry, the fruit may not be ripe enough, particularly if it is Hachiya. Also, blend the pulp until smooth so the batter has an even texture.
Measure the flour carefully. The recipe calls for 1 1/4 cups first, then the remaining 1/4 cup. Adding too much flour can make the pudding heavy, while too little may leave it overly soft. Spoon flour into the measuring cup and level the top instead of packing it down.
Mix just until the ingredients come together. Once the flour goes in, overmixing can make the pudding dense. Also, add the melted butter after it has cooled slightly. Very hot butter may affect the eggs and create uneven patches in the batter.
Check the pudding as it nears the one-hour mark. Ovens and baking dishes vary, so use the golden top and edges pulling away from the pan as visual cues. Avoid waiting for the center to look completely dry; the pudding should remain moist. Divide the batter between both dishes as directed rather than filling one pan too deeply.
What to Serve With Moist Baked Persimmon Pudding for Thanksgiving?
Serve this moist baked persimmon pudding with lightly sweetened whipped cream or hard sauce for a classic finish. It also pairs nicely with vanilla ice cream, especially while the pudding is still warm. For a Thanksgiving dessert spread, offer it alongside apple pie or pecan pie, then add coffee or black tea to balance its rich, sweet flavor.
Storage Instructions
Store: Let the pudding cool, then cover and refrigerate it. Although the recipe allows it to stay at room temperature for up to about 8 hours, refrigerate it sooner if your kitchen is warm or if it has been served. Enjoy refrigerated leftovers within about 2 days.
Freeze: For longer storage, place portions in an airtight, freezer-safe container and freeze for up to about 1 month. If possible, wrap individual portions well so they are easy to thaw and reheat.
Reheat: For the microwave, place a serving on a microwave-safe plate and warm it in short intervals until heated through. For the stovetop, put a portion in a small covered pan over low heat. Add a teaspoon of water or milk if it seems dry, and warm gently, stirring or turning it as needed. Avoid high heat, which can dry the pudding.
Recipe Info
- Preparation Time: 15 minutes, plus 10 minutes resting
- Cooking Time: About 1 hour
- Total Time: About 1 hour 25 minutes, including resting
- Level of Difficulty: Easy
- Servings: About 16
- Oven Temperature: 325°F
- Baking Dishes: One 9×9-inch dish and one smaller baking dish
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: About 200-250 per serving
- Protein: About 4-6 grams per serving
- Fat: About 7-11 grams per serving
- Carbohydrates: About 30-40 grams per serving
These are general estimates and may vary with ingredient brands, portion size, and how the batter is divided between the pans.
Ingredients
- 2 cups persimmon pulp
- 1 1/4 cups sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour (1 1/4 cups added first, remaining 1/4 cup added later)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 cup melted unsalted butter
- 2 1/2 cups sweetened condensed milk (not evaporated milk)
Step-by-Step Instructions
Step 1: Heat the Oven and Prepare the Pans
Set the oven to 325°F. Lightly grease a 9×9-inch baking dish and a second, smaller baking dish. Set them aside while you make the batter.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together 1 1/4 cups of the flour, the baking powder, baking soda, and salt. Set the mixture aside. Keep the remaining 1/4 cup flour separate for the next mixing stage.
Step 3: Combine the Persimmon, Eggs, and Sugar
In a large bowl, beat the persimmon pulp and eggs until well blended. Then beat in the sugar. Stir the flour mixture into the persimmon mixture just until combined. Slowly mix in the remaining 1/4 cup flour.
Step 4: Add the Butter, Milk, and Spices
Stir in the melted butter, followed by the sweetened condensed milk. Mix the cinnamon, ginger, and nutmeg together, sprinkle the spices over the batter, and stir until evenly distributed.
Step 5: Divide and Bake
Divide the batter between the prepared baking dishes. Bake for about 1 hour, checking as the time approaches. The pudding is ready when the top is golden brown and the edges begin to pull away from the sides of the dishes.
Step 6: Rest and Serve
Let the pudding cool slightly before serving. Enjoy it warm with hard sauce or lightly sweetened whipped cream. For leftovers, follow the storage guidance above and reheat gently.
Conclusion
This moist baked persimmon pudding brings ripe fruit, sweetened condensed milk, and warm spices together in an easy, shareable dessert. Bake it in two dishes, look for a golden top and pulling edges, then serve it warm with whipped cream or hard sauce. Try it for Thanksgiving or another fall gathering, and share how it turned out. If you enjoy cozy seasonal desserts, explore more fruit puddings and holiday baking recipes for your next meal.
Moist Baked Persimmon Pudding
Ingredients
Method
- Preheat oven to 325°F. Grease a 9x9-inch baking dish and a smaller baking dish.
- In a small bowl, whisk together 1 1/4 cups of flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the persimmon pulp and eggs until combined. Mix in the sugar.
- Stir the flour mixture into the persimmon mixture until just combined. Then add the remaining 1/4 cup flour.
- Mix in the melted butter and sweetened condensed milk. Add the spices and stir until evenly distributed.
- Divide the batter between the prepared baking dishes.
- Bake for about 1 hour, checking as it nears doneness at the 1-hour mark.
- Let the pudding cool slightly before serving. Enjoy warm with whipped cream or hard sauce.
