Crock-Pot Persimmon Pudding
- 2 cups Hachiya persimmon pulp
- 1 teas. baking soda
- 1/2 teas. salt
- 1 teas. pumpkin pie spice
- 3 cups buttermilk
- 3 eggs, slightly beaten
- 1/2 cup butter, melted
- 1 cup raw sugar
- 2 cups flour
- In crock pot, mix baking soda into persimmon pulp.
- Add all other ingredients and mix with wooden spoon until smooth.
- Turn crock pot to high and allow to cook until set, stirring occasionally.
- Serve with whipped cream if desired.