Persimmon Squash Pie

Total Time

Prep: 25 min. Bake: 40 min. + cooling


8 servings

Updated: Nov. 07, 2022
I created this recipe for our local persimmon festival, using homegrown squash. I like to make two pies, with toffee bits and pecans for garnish. —Betty Milligan, Bedford, Indiana


  • Dough for single-crust pie
  • 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 large eggs, room temperature
  • 1/4 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 30 caramels
  • 2 tablespoons 2% milk
  • 1/3 cup chopped pecans
  • 1/3 cup English toffee bits or almond brickle chips


  1. Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 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 crust. Bake for 40-45 minutes or until a knife inserted in 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.

Nutrition Facts

1 piece: 578 calories, 27g fat (13g saturated fat), 90mg cholesterol, 465mg sodium, 82g carbohydrate (60g sugars, 2g fiber), 6g protein.