Butternut Cream Pie

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

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

Recipe

• 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.