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

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.