Butternut Squash Pie

  • Total Time

    1h 25m
    • Prep Time

      1h 0m
    • Bake Time

  • Serves


  • Skill Level

  • 1 Review

    5 star rating


This delicious butternut squash pie is rich with the flavours of  ginger and cinnamon. A perfect winter warmer, try it instead of pumpkin pie at your next seasonal get-together.


  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.

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

  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.

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

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

  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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  1. 5 star rating

    Easy recipe to follow and it was absolutely delicious! I didn't have a food processor for puree-ing the pumpkin but achieved the same result with a stick blender then passing the mashed pumpkin through a sieve to achieve a smooth puree.

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