Butternut Cream Pie

Name: Butternut Cream Pie
Ingredients: 2 lbs butternut squash; 14 cup hot water; 1 (8 ounce) package cream cheese, softened; 14 cup sugar; 2 tablespoons caramel ice cream topping; 1 teaspoon ground cinnamon; 12 teaspoon salt; 12 teaspoon ground ginger; 14 teaspoon ground cloves; vanilla instant pudding mix; 34 cup milk, plus; 2 teaspoons milk; 1 (9 inch) pastry shells, baked; whipped cream; toasted flaked coconut

15 ingredients

12 steps

Ingredients

2 lbs butternut squash
14 cup hot water
1 (8 ounce) package cream cheese, softened
14 cup sugar
2 tablespoons caramel ice cream topping
1 teaspoon ground cinnamon
12 teaspoon salt
12 teaspoon ground ginger
14 teaspoon ground cloves
vanilla instant pudding mix
34 cup milk, plus
2 teaspoons milk
1 (9 inch) pastry shells, baked
whipped cream
toasted flaked coconut

Directions

1

Cut squash in half; discard seeds.
2

Place squash cut side down in a microwave safe dish; 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 1 1/2 cups squash (save remaining squash for another use).
6

In a mixing bowl, beat cream cheese until smooth.
7

Stir in the squash until blended.
8

Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended.
9

Add pudding mix and milk; beat on low speed 2 minutes.
10

Spoon into pastry shell.
11

Refrigerate for at least 3 hours.
12

Garnish with whipped cream and coconut.