Best Persimmon Squash Pie Recipes

PERSIMMON SQUASH PIE

Persimmon Squash Pie image

I created this recipe for our local persimmon festival, using homegrown squash. Make sure the persimmons are ripe! I like to use a few extra toffee bits and pecans in the garnish. -Betty Milligan, Bedford, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

Pastry for single-crust pie
1/4 cup buttermilk
1/2 cup mashed cooked butternut squash
1/2 cup mashed ripe persimmon pulp
3/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1/4 cup heavy whipping cream
1/4 cup butter, melted
1 teaspoon vanilla extract
CARAMEL TOPPING:
30 caramels
2 tablespoons 2% milk
1/3 cup chopped pecans
1/3 cup English toffee bits or almond brickle chips

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350°., In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth. , In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt. , In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened. , Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. , In a small saucepan, combine caramels and milk. Cook and stir over medium heat until melted and smooth. Pour over hot pie. Sprinkle with pecans and toffee bits. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 578 calories, Fat 27g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 465mg sodium, Carbohydrate 82g carbohydrate (60g sugars, Fiber 2g fiber), Protein 6g protein.

PERSIMMON SQUASH PIE

Persimmon Squash Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 20

Ingredients

- pastry for single-crust pie (9 inches)
1/4 cup(s) buttermilk
1/2 cup(s) mashed cooked butternut squash
1/2 cup(s) mashed ripe persimmon pulp
3/4 cup(s) sugar
1/4 cup(s) packed brown sugar
3 tablespoon(s) all-purpose flour
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 - eggs
1/4 - heavy whipping cream
1/4 cup(s) butter, melted
1 teaspoon(s) vanilla extract
FOR THE CARAMEL TOPPING
30 - caramels
2 tablespoon(s) 2% milk
1/3 cup(s) chopped pecans
1/3 cup(s) english toffee bits or almond brickle chips

Steps:

Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350°.
In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth. In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt. In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
Pour into pastry shell. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. In a small saucepan, combine caramels and milk. Cook and stir over medium heat until melted and smooth. Pour over hot pie. Sprinkle with pecans and toffee bits. Cool completely on a wire rack. Store in the refrigerator.