Great Aunt Sena’s Persimmon Pudding (Original and Gluten Free)

Persimmons // The Spicy RDWhen I was a little girl….oh, so long ago….my parents and I would take a journey each and every Thanksgiving. It went something like this….

Wake up in the morning. Get in the car and drive 2-3 hours from San Diego to Alhambra or Palm Desert. Eat. Get the car and drive 1-2 hours from Alhambra or Palm Desert to Granada Hills. Eat. Get in the car and drive 3 hours back home to San Diego. Go to sleep. Exhausted.

I have fond memories of those Thanksgivings…spending time with Family…playing horseshoes in the desert with my Great Uncle John Gilbert…horsing around with my cousins…and of course eating. I LOVE Thanksgiving food! Turkey, mashed potatoes, stuffing, sweet potatoes,and pumpkin pie. They’re all delicious. But you know what My favorite part of the meal was as a child? You’ve probably guessed it. Aunt Sena’s Persimmon Pudding. With homemade whipped cream on top.

This holiday season I decided to try and make a gluten free version of the persimmon pudding.  It doesn’t disappoint!

Here is the original recipe, with gluten free substitutions/additions in orange.

Great Aunt Sena’s Persimmon Pudding

  • 1 cup persimmon pulp (About 3-4 persimmons. I used Hachiya persimmons.  Remove skins, slice and puree in blender.)
  • 2 eggs, well beaten
  • 1 1/2 tablespoon melted butter
  • 1 cup milk
  • 1 cup flour  OR 1/2 cup sorghum flour + 1/2 cup tapioca starch + 1/2 teaspoon xanthan gum
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon  nutmeg
  • 1/4 teaspoon cinnamon
  • Optional: Fresh whipped cream (1 cup heavy cream beaten with 2 tablespoons powdered sugar)

Instructions: (Yields approximately 6 servings)  Preheat oven to 350 degrees.  Blend persimmon pulp with milk, eggs, and melted butter.  In a mixing bowl, combine flour(s), xanthan gum (if making gluten free version), sugar, salt, baking soda, cinnamon and nutmeg.  Add wet ingredients and mix until well blended.  Pour in to a greased pan (a 9 x 9 baking pan works well), set baking pan in to a pan of water and bake until done-Approximately 1 hour.  Note:  The original version should set like a bread pudding or a very moist cake, and you can cut it in to squares for serving. I ended up baking my gluten free version for 1 1/2 hours and it never got really firm.  This didn’t matter, as we scooped it in to bowls and it tasted great.  Top with whipped cram if desired.  My family and I definitely desired!  Enjoy!

Have you ever had persimmon pudding before?  Have you ever had ANYTHING with persimmons before?  What are your favorite Thanksgiving recipes that have been handed down throughout the generations?

I would love to hear from you!  Please click here to leave a comment, ask a nutrition question, or leave a suggestion for The Spicy RD.  Or, share the post below.


Sign Up for Spicy Nutrition posts and tips by email:

Sign me up!


  1. it looks lovely and I want it with custard he he

  2. I have recently learned that I am gluten Intolerant and was happy to see this recipe modified for me! I live in southern Indiana where I grew up eating persimmon pudding made from our native wild persimmons. Mitchell, Indiana, even has a Persimmon Festival. We gather persimmons from one of our State Parks this year and I can’t wait to try the recipe. Thank you for it!


  1. [...] of you may recall my Great Aunt Sena’s infamous Persimmon Pudding recipe, which I adapted to a gluten-free version last year.  Oh, my goodness…talk about delicious [...]

Speak Your Mind


Notify me of followup comments via e-mail. You can also subscribe without commenting.