Creamy Caramel Butternut Pie
Submitted by: Jill C.
For the spiced pie crust:
1 1/4 cups flour
1 1/2 Tbs. sugar
1 Tbs. pumpkin pie spice
1 stick cold butter, cut into small pieces
1/4 tsp. salt
2 1/2 Tbs. cold water
For the caramel layer:
6 ounces caramel pieces
1 tsp. water
For the cream cheese layer:
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1/4 tsp. vanilla extract
1 egg
For the butternut layer:
1/2 package of cream cheese (8-ounce), softened
1 cup pureed butternut squash*
1/4 cup brown sugar, packed
1/4 cup sugar
1/8 tsp. salt
1 egg plus 1 egg yolk, beaten
1/4 cup milk
3 Tbs. melted butter
1/2 tsp. vanilla extract
1 Tbs. ground cinnamon
Preheat oven to 350 degrees F.
Using a stand mixer with a flat beater, stir together the flour, sugar, salt and pumpkin pie spice. Add butter pieces and use a fork to mix into the flour mixture. Mix on medium until the butter pieces are no larger than peas. Add water a little at a time until the mixture comes together as dough. Remove dough from mixer and form into a ball. Slightly flatten and then place on a well floured surface. Use a rolling pin to flatten into a 12-inch round. Use flour as necessary. Dough should be roughly 1/8-inch thick. After fitting into a pie plate, use a knife to remove excess dough. Crimp the dough at the edges of the pie plate. Optional: use remaining dough to create decorations, such as leaves.
For the caramel layer: In a saucepan over medium heat, combine caramel pieces and water. Mix until caramel has melted (about 3 to 4 minutes) and is free of lumps. It should be a runny consistency. Pour into pie crust, spreading evenly to cover the bottom of the pie. Allow to harden before adding cream cheese layer.
For the cream cheese layer: Beat cream cheese until creamy. Add sugar, vanilla and egg and beat until smooth. Evenly layer cream cheese mixture on top of hardened caramel layer.
For the butternut layer: Using a stand mixer, beat cream cheese. Add butternut squash and mix well on low-medium speed. Add sugar, brown sugar and salt and mix on medium speed. In a separate bowl, combine egg, yolk, milk and melted butter. mix well. Add to the butternut squash mixture and set stand mixer to medium speed. Mix in cinnamon and vanilla. Remove bowl from stand mixer and pour over cream cheese layer (do not fill past decorative crust). Bake for 50 minutes or until center is set.
Best once refrigerated for 12+ hours. Serve chilled. Enjoy!
Tip: To prevent pie crust from over-browning, cut aluminum foil into a ring that will cover only the outer edge of pie. Place gently over pie and remove only for the last 5 to 10 minutes of baking.
*To puree butternut squash, cut fresh butternut into chunks (about 2 cups). Place in a pot of boiling water and cook until tender. Drain water, and place butternut into food processor or blender. Blend until pureed.
