Preheat the oven to 350. Lightly spray or wipe a 9-inch pie pan with canola oil. In a small bowl, whisk the persimmon puree, milk, butter, and egg. Set aside. In a large mixing bowl combine the sugar, flour, soda, salt, and spices. Stir the persimmon mixture into the flour mixture. Pour the Mixture into the pie pan. Place the pan in a large shallow pan, and pour boiling water into the larger pan to a depth of 1/2 inch. Bake for 1 to 1-1/4 hours, adding water if necessary. The pudding is done when a knife inserted in the center comes out moist but clean. Cool the pudding slightly, cut it into wedges, and serve warm or at room temperature with Sour Lemon Sauce. Cal. 19g Carb. 38g Protein 4g Chol. 36mg Fat 3g/15%