Butternut Cream Pie

Name: Butternut Cream Pie
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

13 ingredients

4 steps

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

1

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).
2

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.
3

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.
4

Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.