1 medium butternut squash (about 2 pounds), 1/4 cup hot water, 1 package (8 oz) cream cheese, softened, 1/3 cup sugar, 2 T. caramel ice cream topping, 1 t. cinnamon, 1/2 t. salt, 1/2 t. ginger, 1/4 t. cloves, 1 package (5.1 oz) instant vanilla pudding mix, 3/4 cup plus 2 T. milk, 1 pastry shell (9") bakes, Whipped cream and toasted flaked coconut.
Cut squash in half; discard seeds. Place squash cut side down in a microwave safe dish; add hot water. Cover and microwave 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 mixing bowl, beat cream cheese until smooth. Stir in the squash until blended. Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended. Add pudding mix and milk; beat on low speed for 2 minutes. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.