Butternut Cream Pie

---

From taste of home. A great fall dessert.

---

Steps

---

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.

---

In a mixing bowl , beat cream cheese until smooth.

---

Stir in the squash until blended.

---

Add the sugar , caramel topping , cinnamon , salt , ginger and cloves.

---

Beat until blended.

---

Add pudding mix and milk.

---

Beat on low speed 2 minutes.

---

Spoon into pastry shell.

---

Refrigerate for at least 3 hours.

---

Garnish with whipped cream and coconut.

---

Ingredients

---

butternut squash, hot water, cream cheese, sugar, caramel ice cream topping, ground cinnamon, salt, ground ginger, ground cloves, vanilla instant pudding mix, milk, pastry shells, whipped cream, flaked coconut