Ingredients for Butternut Cream Pie
- 1 medium butternut squash (approximately 3 pounds)
- Hot Water
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- Caramel Ice Cream Topping
- Ground Cinnamon
- 1/4 teaspoon salt
- Ground Ginger
- Ground Cloves
- Vanilla Instant Pudding Mix
- 1 cup milk
- Pastry Shells
- whipped cream, for garnish (optional)
- Flaked Coconut
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How to Make Butternut Cream Pie
- Preheat oven to 350°F (175°C).
- Cut butternut squash in half lengthwise. Discard seeds.
- Place squash cut-side down in a microwave-safe dish. Add 1/2 inch of hot water.
- Cover and microwave on high for 13-15 minutes, or until tender. Let cool slightly.
- Once cool enough to handle, scoop out the pulp and mash with a fork. Set aside 1 1/2 cups of mashed squash.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Stir in the 1 1/2 cups of mashed butternut squash until well combined.
- Add the granulated sugar, caramel topping, cinnamon, salt, ginger, and cloves.
- Beat with an electric mixer until thoroughly blended.
- Add the instant vanilla pudding mix and milk.
- Beat on low speed for 2 minutes, or until smooth and creamy.
- Pour the filling into the unbaked pie crust.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, garnish with whipped cream and shredded coconut (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
47g
Fat
58g
Carbs
15g
