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Persimmon Squash Pie Recipe

Persimmon Squash Pie Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling YIELD:8 servings

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

  • 1. 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. In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth.
  • 3. In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt.
  • 4. In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
  • 5. Pour into pastry shell. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
  • 6. 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.