Persimmon Squash Pie

Directions

1. 1

   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°.
2. 2

   In a blender, combine the buttermilk, squash and persimmon pulp; cover and process until smooth.
3. 3

   In a large bowl, combine the sugars, flour, cinnamon, baking powder, baking soda and salt.
4. 4

   In a small bowl, combine the eggs, cream, butter, vanilla and squash mixture; stir into dry ingredients just until moistened.
5. 5

   Pour into crust. Bake for 40-45 minutes or until a knife inserted in the center comes out clean.
6. 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.