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Persimmon Squash Pie

I created this recipe for our local persimmon festival, using homegrown squash. I like to make two pies and use more toffee bits and pecans for garnish.

8 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

Pastry for single-crust pie (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 2% milk
1/3 cup chopped pecans
1/3 cup English toffee bits or almond brickle chips

Directions

Line unpricked pastry with a double thickness of heavy-duty foil.
Bake at 450° for 5-6 minutes or until lightly browned; cool on a
wire rack. Reduce heat to 350°.

2 of 2

Persimmon Squash Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 piece equals 578 calories, 27 g fat (13 g saturated fat), 90 mg cholesterol, 465 mg sodium, 82 g carbohydrate, 2 g fiber, 6 g protein.