Ingredients

• 2 1/2 cups cucuzza, peeled, seeded and cubed
• 1/2 cup water
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 3/4 cup milk
• 9 inches pie shells, baked
• whipped cream (optional) or Cool Whip (optional)

Instructions

1. Place cubed cucuzza in a saucepan with water.

2. If needed, add enough water to cover cucuzza.

3. Simmer over medium heat until cucuzza is tender, about 15 minutes.

4. Drain off water and allow cucuzza to cool.

5. In a mixing bowl, beat cream cheese until smooth.

6. Add spices, pudding mix, and milk.

7. Beat until smooth.

8. Add cucuzza to the cream cheese mixture and stir.

9. Pour into pie shell.

10. Cover and refrigerate at least 3 hours before serving.

11. If desired, top with whipped cream or Cool Whip topping.

12. ~NOTE~This pie isn't very colorful.

13. If you like you can add a little food coloring in step#5.