Persimmon Squash Pie

• Pastry for single-crust pie
• 1/4 cup buttermilk
• 1/2 cup mashed cooked butternut squash
• 1/2 cup mashed ripe persimmon pulp
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1/4 cup heavy whipping cream
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 30 caramels
• 2 tablespoons 2% milk
• 1/3 cup chopped pecans
• 1/3 cup English toffee bits or almond brickle chips

1. Preheat oven to 450u0b0. 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 350u0b0.
2. In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth.
3. In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt.
4. In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
5. Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean.
6. 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.

pastry, buttermilk, mashed cooked butternut squash, mashed ripe persimmon pulp, sugar, brown sugar, allpurpose, ground cinnamon, baking powder, baking soda, salt, eggs, heavy whipping cream, butter, vanilla, caramels, milk, pecans, toffee bits

Taken from www.tasteofhome.com/recipes/persimmon-squash-pie/ (may not work)