Persimmon Pudding Recipe (Gluten Free and Traditional)

Three bowls of persimmon pudding on a white marble and wood background. Styled with whipped cream and serving spoons.

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Craving an old-fashioned holiday dessert? You'll love this classic persimmon pudding recipe, with gluten free and traditional options. Featuring Hachiya persimmons and cozy fall spices, it's perfect for Thanksgiving and holiday gatherings!

Prep Time15

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: gluten free dessert, thanksgiving dessert, gluten free desserts

Diet: dairy free option, Gluten Free, Low FODMAP Option

Servings: servings

Calories: 304kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

3 Hachiya persimmons Skin & core removed
1 cup 2% cows milk see notes for dairy free option.
2 large eggs
1 1/2 tablespoons melted butter
1 cup gluten-free flour blend See notes; or all-purpose flour
1/2 cup cane sugar
3/4 teaspoon baking soda decrease to 1/2 tsp if using all-purpose flour.
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Fresh or prepared whipped cream Optional, for serving.

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Prepare the persimmons. Remove the skin and core from the persimmons. If the flesh is very soft, use as is. If you want a smoother consistency, puree in a blender until smooth. You'll need 1 cup of (about 2 1/2 persimmons) pulp.
Mix the wet ingredients. Mix the persimmon pulp with milk, beaten eggs, and melted butter in a bowl with a hand mixer.
Add the dry ingredients. Add the flour, sugar, salt, baking soda, cinnamon, and nutmeg to the wet ingredients and mix until well combined.
Prepare the batter (two options). Lightly grease a 9 x 9 glass baking pan with avocado oil spray and add the batter. Or, lightly grease 6 oven save bowls, custard cups, or ramekins and divide the batter between them.
Prepare the water bath. Place the baking dish OR the individual dishes in a larger pan filled about 1/2 way with water. Note: You may need two larger pans hold six individual servings.
Bake. Place the water bath with baking pans in the oven on the middle rack and bake for 45 minutes. Test with a toothpick for doneness (it should be clean). Bake an additional 15 minutes (or more) if needed. Note: If you need to bake on two seperate oven racks, switch the pans midway. My individual bowls took 45 minutes to 1 hour to bake, depending on what oven rack they were on.
Cool and serve while still warm. Allow to cool for 5 minutes. Slice into six servings or serve in individual baking dishes. Top with optional whipped cream or ice crem if desired.

Notes

Special Diets, Tips, Serving, Storage

Gluten-free flour. You can make this with my gluten-free flour blend (no xanthan gum) or your favorite gluten-free flour blend, such as King Arthur Measure for Measure.
Low FODMAP option. Use lactose-free milk.
Dairy-free option. Use plant-based milk.
Baking soda note: Add 3/4 teaspoon when using gluten-free flour and 1/2 teaspoon when using all-purpose flour.
Persimmons. Hachiya persimmons are ideal for this recipe. These acorn-shaped persimmons must be completely ripe (soft and squishy) before use. The Fuyu variety, which is firm and eaten like an apple, won't work for this pudding recipe as it doesn't have enough moisture.
Storage & reheating. Store leftover persimmon pudding covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or warm in a 300°F oven for 10-15 minutes.

Nutrition