Ingredients
Dough for single-crust pie 1/4 cup buttermilk1/2 cup mashed cooked butternut squash1/2 cup mashed ripe persimmon pulp3/4 cup sugar1/4 cup packed brown sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt2 large eggs, room temperature1/4 cup heavy whipping cream1/4 cup butter, melted1 teaspoon vanilla extractCARAMEL TOPPING:30 caramels2 tablespoons 2% milk1/3 cup chopped pecans1/3 cup English toffee bits or almond brickle chips
Preparation
Preheat oven to 450°. 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 350°.
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 salt.
In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
Pour into crust. 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.
