Persimmon Squash Pie (Indiana)

I created this recipe for our local persimmon festival, using homegrown squash. I like to make two pies and use more toffee bits and pecans for garnish.

Pastry for single-crust pie (9”)
¼ cup buttermilk
½ cup butternut squash, cooked and mashed
½ cup ripe persimmon pulp, mashed
¾ cup sugar
¼ cup packed brown sugar
3 Tbsp. all-purpose flour, unbleached
½ tsp. ground cinnamon
¼ tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
2 eggs
¼ cup heavy whipping cream
¼ cup butter, melted
1 tsp. pure vanilla extract

Caramel Topping:
30 caramels
2 Tbsp. milk
1/3 cup pecans, chopped
1/3 cup English toffee bits or almond brickle chips

Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450°F for 5-6 minutes or until lightly browned; cool on a wire rack. Reduce heat to 350°F.

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 sea salt.

In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.

Pour into pastry shell. 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.

Makes 8 servings.