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:

Quickview
304k Calories
4g Protein
13g Total Fat
45g Carbs
11% Health Score
Limit These
Calories
304k
15%

Fat
13g
20%

  Saturated Fat
6g
43%

Carbohydrates
45g
15%

  Sugar
25g
28%

Cholesterol
33mg
11%

Sodium
398mg
17%

Get Enough Of These
Protein
4g
8%

Vitamin A
12477IU
250%

Vitamin C
23mg
29%

Manganese
0.4mg
20%

Potassium
486mg
14%

Vitamin E
1mg
12%

Calcium
115mg
12%

Magnesium
45mg
11%

Fiber
2g
11%

Vitamin B1
0.15mg
10%

Folate
39µg
10%

Vitamin B6
0.2mg
10%

Phosphorus
94mg
9%

Vitamin B3
1mg
8%

Vitamin B2
0.12mg
7%

Vitamin B5
0.71mg
7%

Iron
1mg
6%

Copper
0.11mg
6%

Selenium
3µg
5%

Vitamin D
0.47µg
3%

Zinc
0.47mg
3%

Vitamin K
3µg
3%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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