KitchenMagician's Recipe

CREAM PIE - BUTTERNUT

Category: Cream, Custard & Nut Pies

Makes 6 servings.

1 medium butternut squash (2 lb.)
1/4 c. hot water
1 8-oz. pkg. cream cheese, softened
1/4 c. granulated sugar
2 T. caramel ice cream topping
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
3/4 c. cold milk
1 5-oz. pkg. instant vanilla pudding mix
1 pastry shell (9 inch), baked
whipped cream
toasted flaked coconut

Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish; add hot water. Cover and microwave for 13 to 15 minutes or until tender.
When cool enough to handle, scoop out pulp and mash.
Measure out 1 1/2 cups squash and set aside (freeze remainder for another use).
In a large bowl, beat cream cheese until smooth. Stir in squash.
Add sugar, caramel topping, cinnamon, salt, ginger and cloves; stir until well blended.
In a small bowl, whisk cold milk and pudding mix for two minutes.
Let stand for 2 minutes or until soft set. Fold into squash mixture.
Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.