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Butternut Cream Pie

 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


  • 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


  • 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

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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.
Nutritional 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.