persimmon squash pie

Name: Persimmon Squash Pie
Prep time: 25 min
Cook time: 40 min
Yield: 8
Cuisine: American
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

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 25 Min

cook time 40 Min

method Bake

Ingredients For persimmon squash pie

pastry for single-crust pie (9 inches)
1/4 c

buttermilk
1/2 c

mashed cooked butternut squash
1/2 c

mashed ripe persimmon pulp
3/4 c

sugar
1/4 c

packed brown sugar
3 Tbsp

all-purpose flour
1/2 tsp

ground cinnamon
1/4 tsp

baking powder
1/4 tsp

baking soda
1/4 tsp

salt
2

eggs
1/4

heavy whipping cream
1/4 c

butter, melted
1 tsp

vanilla extract
FOR THE CARAMEL TOPPING
30

caramels
2 Tbsp

2% milk
1/3 c

chopped pecans
1/3 c

english toffee bits or almond brickle chips

How To Make persimmon squash pie

1
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°.

2
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.
3
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.
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