Butternut Cream Pie Recipe

Name: Butternut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (about 2 pounds); 1/4 cup hot water; 1 package (8 ounces) 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; 3/4 cup plus 2 tablespoons cold milk; 1 package (5.1 ounces) instant vanilla pudding mix; 1 pastry shell (9 inches), baked; Whipped cream and sweetened shredded coconut

Servings: persons

1 medium butternut squash (about 2 pounds)
1/4 cup hot water
1 package (8 ounces) 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
3/4 cup plus 2 tablespoons cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 pastry shell (9 inches), baked
Whipped cream and sweetened shredded coconut

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 large bowl, beat cream cheese until smooth. Stir in the squash until blended. Beat in the sugar, caramel topping, cinnamon, salt, ginger and cloves until blended.
3
In a small bowl, whisk cold milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir into squash mixture.
4
Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium butternut squash (about 2 pounds), 1/4 cup hot water, 1 package (8 ounces) cream cheese, softened, 1/4 cup sugar, and more.

Yes, Butternut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Cream Pie

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