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Butternut Cream Pie

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

6-8 ServingsPrep: 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
3/4 cup plus 2 tablespoons cold milk
1 package (5.1 ounces) instant vanilla pudding mix
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 large bowl, beat cream cheese until smooth. Stir in the squash
until blended. Beat in the sugar, caramel topping, cinnamon, salt,
ginger and cloves until blended.
In a small bowl, whisk cold milk and pudding mix for two minutes. Let

2 of 2

Butternut Cream Pie (continued)

Directions (continued)

stand for 2 minutes or until soft set. Stir into squash mixture.
Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish
with whipped cream and coconut. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 384 calories, 18 g fat (10 g saturated fat), 40 mg cholesterol, 622 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.