Butternut Cream Pie
Taste of Home
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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.