Persimmon Pudding

    2 c  Persimmon pulp
1 1/2 c  Sugar
    3    Egg whites; beaten lightly
1 3/4 c  Unbleached white flour
    2 ts Baking powder
  1/8 ts Salt
    2 ts Vanilla
    2 c  Milk (originally half and half)
   12 oz Can evaporated milk
  1/2 c  Non-fat rice milk
    1 ts Baking soda
    2 ts Cinnamon
    1 ts Ginger
  1/2 ts Nutmeg
  1/8 ts Cloves (optional)
         - (originally 1 ts)

Preheat the oven to 325°F. Mix sugar, pulp, egg whites, vanilla, and
milk. In another bowl combine the rest of the ingredients. Blend the
two mixtures. Pour into a 9x13" pan than has been sprayed with Pam or
something similar. Bake for 60 minutes or until set and a toothpick
inserted comes out clean. Let cool completely. Traditionally this is
served with Cool Whip. I bought Cool Whip Light to have on hand at
our house just in case we need a dab! This pudding is so good and
moist--I can't believe it ever would need the butter. I can't tell
the difference without it! Some recipes I read called for from 2 tb
to 1/3 cup butter for the above size recipe.