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Butternut Cream Pie

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
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    6-8 servings

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
  • 3/4 cup plus 2 tablespoons cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 pastry shell (9 inches), baked
  • Whipped cream and sweetened shredded 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 large bowl, beat cream cheese until smooth. Stir in the squash until blended. Beat in the sugar, caramel topping, cinnamon, salt, ginger and cloves until blended.
  • In a small bowl, whisk cold milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir into squash mixture.
  • Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.
Nutrition Facts
1 slice: 384 calories, 18g fat (10g saturated fat), 40mg cholesterol, 622mg sodium, 53g carbohydrate (28g sugars, 3g fiber), 5g protein.

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