PERSIMMON SQUASH PIE
I created this recipe for our local persimmon festival, using homegrown squash. Make sure the persimmons are ripe! I like to use a few extra toffee bits and pecans in the garnish. -Betty Milligan, Bedford, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- 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 : Calories 578 calories, Fat 27g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 465mg sodium, Carbohydrate 82g carbohydrate (60g sugars, Fiber 2g fiber), Protein 6g protein.
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grape_soda
[email protected]I will never make this pie again.
Sathe Akter
[email protected]I'm very disappointed with this recipe.
sunny jani
[email protected]This pie is a waste of time and money.
Vusimuzi Mujuru
[email protected]I would not recommend this recipe.
Prageeth Douglas
[email protected]This pie was a lot of work, and I don't think it was worth it.
aluminyo
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as the picture.
Moses Lendeo
[email protected]This pie is definitely unique, but I'm not sure I love the flavor.
Asmatraza1234 Asmatrazakhan
[email protected]I would have liked the pie to be a bit sweeter.
tj mix
[email protected]The crust was a little dry, but the filling was delicious.
Kugendran Nagarajah
[email protected]This pie is a bit time-consuming to make, but it's worth the effort.
Randy Jr Skeel
[email protected]I've never had a persimmon squash pie before, but I'm definitely a fan now.
antor bhowmik
[email protected]I made this pie for Thanksgiving and it was a hit! Everyone loved the unique flavor.
Vincent Murimi
[email protected]This is a great recipe for a fall pie. The persimmons and squash are in season and the flavors are perfect together.
Abdullah Abid
[email protected]I added a bit of cinnamon and nutmeg to the filling and it was perfect.
Alzira Belinda
[email protected]This pie was easy to make and turned out beautifully. The crust was flaky and the filling was creamy and flavorful.
Elena Gilbert
[email protected]I was hesitant to try this recipe because I'm not a big fan of squash, but I'm so glad I did! The persimmon and squash complemented each other perfectly, and the pie was delicious.
Krypa Gaming
[email protected]This persimmon squash pie was a delightful surprise! The combination of sweet persimmons and savory squash was unexpected but incredibly flavorful.