So, there are usually 2 kinds of persimmons available in California. The Fuyu I could see leaving chunks. But if it's ripe pulp, that's probably an Hachiya?
Hachiya is the normal suspect, but when I have a surfeit of very ripe fuyu, I use them as well. There are two concepts here. If you puree the pulp, you will have a cake-like cookie without noticeable pieces of persimmon. We prefer to leave the segments as whole as possible. They cook up into soft and candy-like jewels. Your choice.