Butternut Cream Pie

Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

From taste of home. A great fall dessert.

Ingredients Nutrition

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 mixing bowl, beat cream cheese until smooth. Stir in the squash until blended. Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended. Add pudding mix and milk; beat on low speed 2 minutes. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.

Reviews

(1)
Most Helpful

Very good pie. I made this for my mother and she loved it!

cookn4mytwins September 01, 2007

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