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125Total Time
1Prep Time
25Bake Time

Butternut Squash Pie

1 Reviews

About the bake

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.

125Total Time
1Prep Time
25Bake Time


  1. Step 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. Step 2:

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

  3. Step 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. Step 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. Step 5:

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

  6. Step 6:

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

  7. Step 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.


  • For the pastry

    • 200g Allinson's Plain White Flour
    • 1pinch Salt
    • 100g Butter (unsalted) softened
    • 2 tbsp Billington's Unrefined Golden Caster Sugar
    • 1 Egg yolk(s) (free range) (medium)
    • 2 tbsp Water (cold)
  • For the filling

    • 1 Butternut squash (or 300g pumpkin, diced)
    • 1 tsp Cinnamon
    • 1 tsp Ginger (ground)
    • 1pinch Nutmeg (ground)
    • 25g Billington's Unrefined Light Muscovado Sugar
    • 2 tbsp Silver Spoon Golden Syrup
    • 2 Eggs (medium)
    • 170ml Evaporated milk

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