This is a pudding like some of my ancestors used to make-- kind of like a cake, but moist and gooey. I adapted this from a recipe by Bob Kelly in Aberdeen, MS. I changed some of the spices, added pecans, a little less sugar (persimmons are soooo sweet), and changed the milk mixture. Also, he recommend stirring it while it bakes, but I don't think that is necessary or the best idea. I make it every year during the holidays now-- as it has a warmth and spice and richness that makes it a great pairing with pumpkin pie, or mince meat pie. Excellent with very lightly sweetened whip cream. This is what they used to do with persimmons in the Southern U.S. back before we could get whatever exotic ingredients we want year round at the grocer. The American persimmon was an important food of Native Americans, particularly given their abundance from early fall well into winter, after the harvest season for most other staples had ended. They are, in fact, the largest true berry produced by a tree native to the U.S.

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