Butternut Cream Pie

• 1 medium butternut squash (about 2 pounds)
• 1/4 cup hot water
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons caramel ice cream topping
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 cup plus 2 tablespoons cold milk
• 1 package (5.1 ounces) instant vanilla pudding mix
• 1 pastry shell (9 inches), baked
• Whipped cream and sweetened shredded coconut

1. 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).
2. 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.
3. 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.
4. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.

butternut squash, hot water, cream cheese, sugar, caramel ice cream topping, ground cinnamon, salt, ground ginger, ground cloves, cold milk, vanilla pudding, pastry shell, cream

Taken from www.tasteofhome.com/recipes/butternut-cream-pie/ (may not work)