Old Fashioned Persimmon Pudding

• 2 pounds persimmons
• 3/4 cup sugar
• 1/2 cup melted butter
• 1 cup whole milk
• 1 cup evaporated milk
• 2 eggs, beaten
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 cup pecan pieces

1. Preheat the oven to 325 degrees. Grease a 9x13 baking pan (I used ceramic or glass).
2. Peel and remove the seeds from about 2 pounds of Fuyu or American persimmons (do not use hachiya). Pulse in a food processor until smooth.
3. Combine the wet ingredients and sugar with the persimmon pulp using a whisk.
4. Combine dry ingredients by whisking or sifting.
5. Add dry to the wet and mix well (batter will be a little lumpy and very runny). Add pecans.
6. Pour into the baking dish and bake for 1 hour. It will set up like a cake but a knife will not come out clean. Allow to cool at least 10 minutes before serving. Serve warm with whipped cream (lightly sweetened) or vanilla ice cream. This freezes very well, and can be thawed in the refrigerator and then reheated in the oven.

persimmons, sugar, butter, milk, milk, eggs, flour, baking powder, baking soda, salt, nutmeg, cinnamon, ginger, pecan pieces

Taken from food52.com/recipes/20508-old-fashioned-persimmon-pudding (may not work)