Print Options

Back to Persimmon Squash Pie >

Include these items:

Select reviews >

Taste of Home Logo

Persimmon Squash Pie

 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 McCormick® Pure 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.
Nutritional 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.