And the Butternut...

Butternut Cream Pie

1 medium butternut squash (about 2 lbs)

1/4 c. hot water

1 pkg (8 oz) cream cheese, softened

1/4 c. sugar

2 T. caramel ice cream topping

1 tsp ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

3/4 c. plus 2 T. cold milk

1 pkg (5.1 oz) instant vanilla pudding mix

1 pastry shell (9 inches), baked

Whipped cream and toasted flaked coconut (opt.)

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 utnil 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 if desired.

Grab a fork and enjoy!