I created this recipe for our local persimmon festival, using homegrown squash. I like to make two pies, with toffee bits and pecans for garnish. —Betty Milligan, Bedford, Indiana
Persimmon Squash Pie
Persimmon Squash Pie
Prep Time
25 min
Cook Time
40 min
Yield
8 servings
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
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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