Persimmon Squash Pie
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 8 servings.
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
Ingredients
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Dough for single-crust pie
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1/4 cup buttermilk
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1/2 cup mashed cooked butternut squash
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1/2 cup mashed ripe persimmon pulp
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3/4 cup sugar
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1/4 cup packed brown sugar
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3 tablespoons all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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2 large eggs, room temperature
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1/4 cup heavy whipping cream
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1/4 cup butter, melted
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1 teaspoon vanilla extract
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CARAMEL TOPPING:
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30 caramels
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2 tablespoons 2% milk
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1/3 cup chopped pecans
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1/3 cup English toffee bits or almond brickle chips
Directions
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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°.
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2.
In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth.
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3.
In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt.
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4.
In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
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5.
Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean.
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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.
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