Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 384
  • Fat:
  • 18 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 40 mg
  • Sodium:
  • 622 mg
  • Carbohydrate:
  • 53 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g


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Butternut Cream Pie

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I enjoy making up recipes and began experimenting with squash a couple years ago. Lase fall, my garden was loaded with squash, so I came up with this creamy pie. It really went over well at Thanksgiving dinner. -Sandra Kreuter Barney, California

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 35 min. + chilling

Ingredients:

  • 1 medium butternut squash (about 2 pounds)
  • 1/4 cup hot water
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons caramel ice cream topping
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 3/4 cup milk plus 2 tablespoons milk
  • 1 pastry shell (9 inches), baked
  • Whipped cream and toasted flaked coconut

Directions:

Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish; add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1-1/2 cups squash (save remaining squash for another use).
    In a mixing bowl, beat cream cheese until smooth. Stir in the squash until blended. Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended. Add pudding mix and milk; beat on low speed for 2 minutes.
    Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut. Yield: 6-8 servings.


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