Ingredients
1 medium butternut squash (about 2 pounds)1/4 cup hot water1 package (8 ounces) cream cheese, softened1/4 cup sugar2 tablespoons caramel ice cream topping1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves3/4 cup plus 2 tablespoons cold milk1 package (5.1 ounces) instant vanilla pudding mix1 pastry shell (9 inches), bakedWhipped cream and sweetened shredded coconut
Preparation
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 until 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.
