Butternut Cream Pie

Butternut Creme Pie
Serves 8

1 medium butternut squash (about 2 lbs)
1/4 hot water
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
2 Tbsp caramel ice cream topping (make your own)
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 (5.1 oz) pkg instant vanilla pudding
3/4 cup plus 2 Tbsp milk
1 (9″) pie crust, baked (make your own)
8 Tbsp Whipped cream for garnish
8 tsp coconut flakes, toasted

1. Cut squash in half and discard the seeds
2. Place squash cut side down in a microwave safe dish, and add water
3. Cover and microwave on high for 13-15 minutes, or until tender
4. When cool enough to handle, scoop out the pulp and mash. Discard the rind
5. Set aside 1 1/2 cups of mashed squash, and reserve the rest for later use in another recipe
6. Beat cream and cheese in a mixing bowl until smooth
7. Stir in the squash until well blended
8. Add sugar, caramel, cinnamon, salt, ginger and cloves, and beat until thoroughly blended
9. Add pudding mix and milk, and beat on ow for 2 minutes
10. Spoon the mixture into your pie crust
11. Refrigerate for at least 3 hours, and then slice and serve with whipped cream and coconut

Larry VaughnThis delicious pie is a nice alternative to the fruit and creme pies that make regular appearances at harvest season get-togethers. During the fall, when squash is overflowing the shelves at the market, pick up a butternut squash and try this silky smooth variation. It is tasty and comforting, and may become one of your family’s seasonal favorites. You may also like Lea’s Pumpkin Pie, a fall-season favorite.