Butternut Cream Pie
Author: 
 
Ingredients
  • 1 medium butternut squash (about 2 pounds)
  • ¼ c hot water
  • 1 package (8 oz) cream cheese, softened
  • ¼ c sugar
  • 2 T caramel ice cream topping
  • 1 t ground cinnamon
  • ½ t salt
  • ½ t ground ginger
  • ¼ t ground cloves
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • ¾ c plus 2 T milk
  • 1 pastry shell (9 inches), baked
  • whipped cream and toasted flaked coconut (optional)
Instructions
  1. Cut squash in half and discard seeds.
  2. Place squash cut side down in a microwave safe dish and add hot water.
  3. Cover and microwave for 13-15 minutes, or until tender.
  4. When cool enough to handle, scoop out pulp and mash.
  5. Set aside 1½ c (save remaining squash for another use).
  6. In a mixing bowl, beat the cream cheese until smooth.
  7. Stir in the squash until blended.
  8. Add sugar, caramel topping, and spices; beat until blended.
  9. Add pudding mix and milk; beat on low speed for 2 minutes.
  10. Spoon into pastry shell.
  11. Refrigerate for at least 3 hours.
  12. Garnish with whipped cream and coconut if desired.
Recipe by Paulus Orchards at https://paulusmtairyorchards.com/butternut-cream-pie/