Name: Persimmon Squash Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Dough 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Persimmon Squash Pie

1. Dough for single-crust pie -

2. 1/4 cup buttermilk -

3. 1/2 cup mashed cooked butternut squash -

4. 1/2 cup mashed ripe persimmon pulp -

5. 3/4 cup sugar -

6. 1/4 cup packed brown sugar -

7. 3 tablespoons all-purpose flour -

8. 1/2 teaspoon ground cinnamon -

9. 1/4 teaspoon baking powder -

10. 1/4 teaspoon baking soda -

11. 1/4 teaspoon salt -

12. 2 large eggs, room temperature -

13. 1/4 cup heavy whipping cream -

14. 1/4 cup butter, melted -

15. 1 teaspoon vanilla extract -

16. CARAMEL TOPPING: -

17. 30 caramels -

18. 2 tablespoons 2% milk -

19. 1/3 cup chopped pecans -

20. 1/3 cup English toffee bits or almond brickle chips -

How to cook deliciously - Persimmon Squash Pie

1. Stage

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°.

2. Stage

In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth.

3. Stage

In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt.

4. Stage

In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.

5. Stage

Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean.

6. Stage

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.