Butternut Cream Pie
Butternut Cream Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For $1.06 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 14g of fat, and a total of 316 calories. A couple people made this recipe, and 21 would say it hit the spot. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 35 minutes. If you have ground cloves, milk, sugar, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Similar recipes are Butternut-Cheese Pie, Butternut Squash Pie, and Butternut Squash Pie.
Servings: 8
Preparation duration: 35 minutes
Ingredients:
1 medium butternut squash (about 2 pounds)
2 tablespoons caramel ice cream topping
Whipped cream and toasted flaked coconut
1 package (8 ounces) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 package (5.1 ounces) instant vanilla pudding mix
3/4 cup plus 2 tablespoons cold milk
1 pastry shell (9 inches), baked
1/2 teaspoon salt
1/4 cup sugar
1/4 cup hot water
Equipment:
microwave
bowl
whisk
Cooking instruction summary:
Directions Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish; add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1-1/2 cups squash (save remaining squash for another use). In a large bowl, beat cream cheese until smooth. Stir in the squash until blended. Beat in the sugar, caramel topping, cinnamon, salt, ginger and cloves until blended. In a small bowl, whisk cold milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir into squash mixture. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut. Yield: 6-8 servings. Originally published as Butternut Cream Pie in Taste of HomeAugust/September 2004, p28 Nutritional Facts 1 serving (1 slice) equals 384 calories, 18 g fat (10 g saturated fat), 40 mg cholesterol, 622 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cut squash in half; discard seeds.
2. Place squash cut side down in a microwave-safe dish; add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1-1/2 cups squash (save remaining squash for another use).
3. In a large bowl, beat cream cheese until smooth. Stir in the squash until blended. Beat in the sugar, caramel topping, cinnamon, salt, ginger and cloves until blended.
4. In a small bowl, whisk cold milk and pudding mix for two minutes.
5. Let stand for 2 minutes or until soft set. Stir into squash mixture.
6. Spoon into pastry shell. Refrigerate for at least 3 hours.
7. Garnish with whipped cream and coconut.
Nutrition Information:
covered percent of daily need
