Butternut squash pie - recipe

Butternut squash pie

  • Prepare

  • Serves

  • Cook

  • Skill



For the pastry

For the filling

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  1. 1

    Set oven to 180°C (fan 160°C, gas mark 4). Cut the butternut squash or pumpkin into 3 cm slices. Place on a roasting tray and bake for about 40 minutes until tender.

    For this step you'll need:

    • 1 Butternut squash or 300g pumpkin, diced
  2. 2

    Puree the cooked butternut squash or pumpkin in a food processor until smooth. Measure out 250g of puree.

  3. 3

    To make the pastry place the flour and salt in a mixing bowl and rub in the butter until it resembles breadcrumbs. Stir in the sugar and egg yolk with the water and mix to a soft dough. Leave to chill.

    For this step you'll need:

    • 200g Plain white flour
    • pinch Salt
    • 100g Butter (unsalted)
    • 2 tbsp Unrefined golden caster sugar
    • 1 Egg yolk(s) (free range) medium
  4. 4

    Roll out the pastry and use to line a 20cm round pie tin. If you prefer, cut 3cm slits around the edge, fold one corner of each slit over itself to make a triangular pointed edge.

  5. 5

    Fill the pastry case with baking paper and baking beans and bake for 10 minutes, then remove the paper and beans.

  6. 6

    Mix the pumpkin puree with spices, sugar and syrup. Stir in the egg and evaporated milk and beat until smooth.

    For this step you'll need:

    • 1tsp Cinnamon
    • 1tsp Ginger (ground)
    • pinch Nutmeg (ground)
    • 25g Unrefined light muscovado sugar
    • 2 tbsp Golden syrup
    • 170ml Evaporated milk
  7. 7

    Pour into the pastry case and bake for 25-30 mins until the filling has just set in the centre. Cool and serve cold or at room temperature.

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