Butternut Cream Pie Recipe

4.5 3 6
Butternut Cream Pie Recipe
Butternut Cream Pie Recipe photo by Taste of Home
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Butternut Cream Pie Recipe

Read Reviews
4.5 3 6
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 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
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 3/4 cup milk plus 2 tablespoons milk
  • 1 pastry shell (9 inches), baked
  • Whipped cream and toasted flaked coconut

Directions

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 mixing bowl, beat cream cheese until smooth. Stir in the squash until blended. Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended. Add pudding mix and milk; beat on low speed for 2 minutes. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut. Yield: 6-8 servings.
Originally published as Butternut Cream Pie in Taste of Home August/September 2004, p28

Nutritional Facts

1 slice: 384 calories, 18g fat (10g saturated fat), 40mg cholesterol, 622mg sodium, 53g carbohydrate (28g sugars, 3g fiber), 5g protein.

  • 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
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 3/4 cup milk plus 2 tablespoons milk
  • 1 pastry shell (9 inches), baked
  • Whipped cream and toasted flaked coconut
  1. 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).
  2. In a mixing bowl, beat cream cheese until smooth. Stir in the squash until blended. Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended. Add pudding mix and milk; beat on low speed for 2 minutes. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut. Yield: 6-8 servings.
Originally published as Butternut Cream Pie in Taste of Home August/September 2004, p28

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Reviews forButternut Cream Pie

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MY REVIEW
christyberry User ID: 5561051 148617
Reviewed Feb. 1, 2011

"Wow. I'm sorry to disagree with the other reviewers, but I found this pie sickeningly sweet. My children wouldn't even eat it. I tried to salvage it...but ended up throwing it out. The taste could be alright if it wasn't overpowered with the sweetness."

MY REVIEW
lvs2bake User ID: 5591020 59403
Reviewed Nov. 18, 2010

"The reaction to this pie when it is served is enough to make anyone's day.

I found it slightly difficult mixing the cream cheese together with the butternut squash, so I used my food processor, which worked!
A+"

MY REVIEW
CWOCN User ID: 4346648 206288
Reviewed Jul. 25, 2010

"Wonderful! Smoothe texture, well blended flavor. I lightened with sugar-free pudding, 1% milk, light prepared whipped topping, no-fat caramel topping --everyone asked for seconds."

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