Butternut Cream Pie

Name: Butternut Cream Pie
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 1 pie, 6-8 serving(s)
Ingredients: 2 lbs butternut squash; 1/4 cup hot water; 1 (8 ounce) package 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; vanilla instant pudding mix; 3/4 cup milk, plus; 2 teaspoons milk; 1 (9 inch) pastry shells, baked; whipped cream; toasted flaked coconut

Submitted by Courtly

"From taste of home. A great fall dessert."

Download

Ready In:: 4hrs 30mins
Ingredients:: 15
Yields:: 1 pie
Serves:: 6-8

ingredients

2 lbs butternut squash
¹⁄₄ cup hot water
1 (8 ounce) package 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
vanilla instant pudding mix
³⁄₄ cup milk, plus
2 teaspoons milk
1 (9 inch) pastry shells, baked
whipped cream
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 2 minutes. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.