October 28, 2019

Pawpaw pudding

Finished pawpaw pudding with some on a serving plate.

Sweet, creamy, custardy, and delicious - pawpaw pudding is a wonderful old-fashioned autumn treat! Plus it's simple and quick to throw together (once you have the pawpaw pulp, that is.)

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It's high pawpaw season here in our region. In the more southern regions of its range, the season is over or almost over, but here at the more northern end of its range, we are enjoying lots of pawpaws right now (if you are lucky enough to find them.)

There are only a couple places that we know of to get them around us and the season is so short. Our backyard trees are still growing, but not close to fruiting age yet. 
Pawpaws are still a bit of a secret around here, even though my husband and I are always talking about them and sharing them when we get some.

So, what is a pawpaw? Pawpaws are North America's largest native fruit. They grow in the mid-Atlantic and eastern regions. Check out this article, or to learn even more, read this book. This book is also terrific for those who want to grow and cook with pawpaws. 

A word of caution - some people may experience gastrointestinal distress from eating pawpaws, and maybe especially cooked ones. You can read more about that from the USDA.

I've saw this recipe on Sara Bir's website and knew that some of this year's pawpaws were destined to become this old-fashioned dessert. 

The texture is kind of like a pumpkin pie without a crust, but the filling is sweeter and has that distinct tropical-like pawpaw aroma and taste. This old-fashioned pudding dessert is a must-make for pawpaw lovers!

Serving plate of pawpaw pudding with whipped cream.

Yield: 9 servings

Pawpaw pudding

Pawpaw pudding

Sweet, creamy, custardy, and delicious - pawpaw pudding is a wonderful old-fashioned autumn treat! Plus it's simple and quick to throw together (once you have the pawpaw pulp, that is).


  • 2/3 cup all purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1 cup pawpaw pulp, about 3-4 pawpaws
  • 1 tablespoon lemon juice
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • extra butter or nonstick cooking spray, for greasing


How to cook Pawpaw pudding

  1. Lightly grease an 8x8 inch baking dish. Preheat the oven to 350 degrees.
  2. In a food processor, pulse together the flour, sugar, baking soda, and salt.
  3. In a large glass measuring cup (or bowl), whisk together the egg through vanilla extract. Slowly pour the liquid mixture into the food processor tube while pulsing. Run the food processor and slowly pour in the melted butter and run until the batter is smooth.
  4. Pour into the baking dish. Bake for 35-40 minutes, until the sides are pulled away from the pan and golden and the center is set.
  5. Let cool before slicing. Serve as is or top with whipped cream.
Created using The Recipes Generator

I hope you try this pawpaw pudding recipe! Let me know in the comments below.

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Pawpaw pudding with a fork on a serving plate.

Check out these other dessert recipes:



  1. We don't have pawpaw here...wish I could taste some of this awesome looking pudding.

  2. It looks delicious! I've never had a pawpaw but will be looking at the market now for it!

  3. I never think to use pawpaws. Too bad for me, because they are good. This looks like a terrific way to use them -- thanks!

  4. I have never seen or even heard of pawpaw...thank you so much for introducing me to it...so interesting. The pudding looks and sounds amazing, thanks for sharing it Amy.
    Have a wonderful rest of the wweek!

  5. OMG we have so many pawpaws here in Columbus, Ohio I must make this! I think our season is over though as I have not seen them at the market.

  6. I recently saw a short show on the cooking channel about pawpaws. I've heard of them, but had no idea what they looked like, much less what to do with them. thanks for the information and your pudding looks quite yummy!

  7. I have never had pawpaws but I have heard they are delicious! I'm going to be on the lookout for them

  8. Our property is backed up to a mountain, here in West Virginia. In September, we get buckets of the fruit. Pounds upon pounds at the top of the mountain. The fruit has a tropical nature to it, which makes it a pleasant surprise in the forest. However, it has a thin skin and is quite sensitive. If you plan to grow the trees, be sure to not have clones, as they will not bear fruit. We are lucky to have a wild, vibrant, diverse patch of paw paws growing in our backyard.


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