Persimmon Squash Pie Recipe

Ingredients

• 1 unbaked pastry shell (9 inches)
• 1/4 cup buttermilk
• 1/2 cup mashed cooked butternut squash
• 1/2 cup mashed ripe persimmon pulp
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup heavy whipping cream
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• CARAMEL TOPPING:
• 30 caramels
• 2 tablespoons milk
• 1/3 cup chopped pecans
• 1/3 cup English toffee bits or almond brickle chips

Directions

• Bake unpricked pastry shell at 450° for 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350°.
• In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth. In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt. In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
• Pour into pastry shell. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
• In a small saucepan, combine caramels and milk. Cook and stir over medium heat until melted and smooth. Pour over hot pie. Sprinkle with pecans and toffee bits. Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings.

Persimmon Squash Pie published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p113