2 cups persimmon pulp  (I purchase pulp from Dillman Farms - see note)
 	1 1/2 C. sugar (I used fructose)
 	3 egg whites beaten lightly
 	1 3/4 C unbleached white flour
 	2 t. baking powder
 	1/8 t. salt
 	2 t. vanilla
 	2 cups of some type of milk (original called for 1 cup half and half 
 	  and 1 cup milk - I used a 12 ounce can of evaporated skimmed milk 
 	  and 1/2 cup of non-fat rice milk)
 	1 t. baking soda
 	2 t. cinnamon
 	1 t. ginger
 	1/2 t. nutmeg
 	1/8 t. cloves (original called for 1 t. - optional - YIKES)
 Preheat the oven to 325 degrees.  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 T - to 1/3 
 cup butter for the above size recipe.