Butternut Cream Pie

From taste of home. A great fall dessert.

• Ready In: 4 hrs 30 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 2  lbs  butternut squash
• 1⁄4 cup hot water
• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup sugar
• 2  tablespoons  caramel ice cream topping
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
•  vanilla instant pudding mix
• 3⁄4 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. 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.