PERSIMMON SQUASH PIE

Persimmon Squash Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 20

- 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.