Butternut Cream Pie

• 2 lbs butternut squash
• 14 cup hot water
• 1 (8 ounce) package cream cheese, softened
• 14 cup sugar
• 2 tablespoons caramel ice cream topping
• 1 teaspoon ground cinnamon
• 12 teaspoon salt
• 12 teaspoon ground ginger
• 14 teaspoon ground cloves
• vanilla instant pudding mix
• 34 cup milk, plus
• 2 teaspoons milk
• 1 (9 inch) pastry shells, baked
• whipped cream
• toasted flaked coconut

1. Cut squash in half; discard seeds.
2. Place squash cut side down in a microwave safe dish; add hot water.
3. Cover and microwave for 13-15 minutes or until tender.
4. When cool enough to handle, scoop out pulp and mash.
5. Set aside 1 1/2 cups squash (save remaining squash for another use).
6. In a mixing bowl, beat cream cheese until smooth.
7. Stir in the squash until blended.
8. Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended.
9. Add pudding mix and milk; beat on low speed 2 minutes.
10. Spoon into pastry shell.
11. Refrigerate for at least 3 hours.
12. Garnish with whipped cream and coconut.

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

Taken from www.food.com/recipe/butternut-cream-pie-121228 (may not work)