Persimmon Pudding Pie

1. Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.

2. Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.

3. Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.

4. Bake in the preheated oven until lightly golden and cooked through, about 1 hour.

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Nutrient	Quantity
Total fats	28.6663 g
Protein	24.1843 g
Carbohydrates	410.3968 g
Energy	1941.986 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1809 g
Water	116.5484 g
Aspartic acid	2.4894 g
Calcium, Ca	484.527 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.027 g
Lutein + zeaxanthin	754.5 g
Fiber, total dietary	2.7992 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.033 g
Fatty acids, total saturated 22:0	0.006 g
Niacin	1.8989 mg
Vitamin A, RAE	240.9 g
Fatty acids, total trans-polyenoic	0.018 g
Arginine	2.0223 g
Riboflavin	0.9165 mg
Fatty acids, total trans-polyenoic 22:4	0.0195 g
Tocopherol, beta	0.015 mg
Fatty acids, total polyunsaturated 15:0	0.012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.054 g
Fatty acids, total saturated 20:1	0.0606 g
Glutamic acid	3.7011 g
Sodium, Na	1985.549 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3447 g
Total lipid (fat)	28.6663 g
Manganese, Mn	0.5004 mg
Proline	1.0119 g
Fatty acids, total saturated 16:0	4.6342 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total saturated 8:0	0.006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.2965 g
Sucrose	399.2 g
Choline, total	440.7 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.018 g
Fatty acids, total polyunsaturated 18:1 t	0.0345 g
Sugars, total	400.0206 g
Serine	1.7478 g
Fatty acids, total saturated 10:0	0.009 g
Fatty acids, total saturated 18:0	1.8222 g
Fatty acids, total saturated 20:4 undifferentiated	0.282 g
Vitamin B-6	0.3002 mg
Selenium, Se	48.4684 g
Ash	7.9287 g
Vitamin D	123 IU
Fatty acids, total saturated 18:1 undifferentiated	10.4858 g
Pantothenic acid	2.5084 mg
Phenylalanine	1.3032 g
Copper, Cu	0.6234 mg
Betaine	0.45 mg
Thiamin	0.4451 mg
Retinol	240 g
Methionine	0.7464 g
Iron, Fe	4.0874 mg
Carbohydrate, by difference	410.3968 g
Phosphorus, P	623.512 mg
Folate, total	99.9 g
Dihydrophylloquinone	0.15 g
Tocopherol, gamma	0.75 mg
Fatty acids, total saturated 4:0	0.006 g
Alanine	1.3818 g
Cholesterol	558 mg
Valine	1.5855 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0345 g
Fatty acids, total saturated 18:2 undifferentiated	8.5288 g
Glycine	1.014 g
Glucose (dextrose)	0.555 g
Fatty acids, total saturated 14:0	0.0855 g
Zinc, Zn	3.3698 mg
Isoleucine	1.2363 g
Tocopherol, delta	0.09 mg
Fatty acids, total polyunsaturated	9.1783 g
Fatty acids, total saturated 14:1	0.0105 g
Tocotrienol, gamma	0.015 mg
Fatty acids, total polyunsaturated 17:1	0.018 g
Leucine	2.0382 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.018 g
Tocotrienol, alpha	0.09 mg
Vitamin A, IU	830.1 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0105 g
Folate, DFE	99.9 g
Tryptophan	0.3675 g
Fatty acids, total polyunsaturated 16:1 c	0.297 g
Fatty acids, total polyunsaturated 18:1 c	5.082 g
Fatty acids, total saturated 20:0	0.0045 g
Tyrosine	0.9723 g
Vitamin B-12	1.335 g
Vitamin K (phylloquinone)	0.45 g
Fatty acids, total saturated	6.7058 g
Alcohol, ethyl	0.7224 g
Histidine	0.6207 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.018 g
Fatty acids, total monounsaturated	10.9253 g
Threonine	1.0557 g
Folate, food	99.9 g
Fatty acids, total polyunsaturated 17:0	0.033 g
Vitamin D (D2 + D3)	3 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0015 g
Cryptoxanthin, beta	13.5 g
Vitamin D3 (cholecalciferol)	3 g
Vitamin E (alpha-tocopherol)	1.575 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.087 g
Fatty acids, total trans	0.057 g
Fatty acids, total trans-monoenoic	0.039 g
Magnesium, Mg	48.294 mg
Lysine	1.5393 g
Potassium, K	343.228 mg
Cystine	0.516 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Baking powder	1 teaspoon	2.438	1.2742	0
Butter	2 tablespoons	171	7.857	14.4
Buttermilk	1.25 cups	0	0	0
Baking soda	1 teaspoon	0	0	0
Cinnamon	0.5 teaspoon	0	0	0
Egg	3	214.5	1.08	14.265
vanilla extract	0.5 teaspoon	6.048	0.2656	0.0013
white sugar	2 cups	1548	399.92	0
purpose flour	2 cups	0	0	0
persimmon pulp	2 cups	0	0	0