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Persimmon Squash Pie

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
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    8 servings

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

Directions

  • 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
1 piece: 578 calories, 27g fat (13g saturated fat), 90mg cholesterol, 465mg sodium, 82g carbohydrate (60g sugars, 2g fiber), 6g protein.

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