My pumpkin pie uses butternut squash for its sweetness and smooth texture. I find that pumpkin can be a little tasteless and watery has stringy fibers.


Serves 6
600g butternut squash, peeled, trimmed and cut into 2cm cubes
75g butter
75g soft dark brown sugar
1 ½ tsps mixed spice
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
Plain flour for dusting
300g sweet short crust pastry (plus extra for decoration if desired)
3 egg yolks


Melt the butter and sugar in a pan on a medium heat and stir in the salt, vanilla and all the spices along with the butternut squash. Gently cook with the lid on, stirring and checking often to make sure nothing burns. Cook for half an hour, or until the butternut squash is soft when crushed with a spoon. Set aside to cool.


Pre-heat the oven to 200°C / Fan 180°C.


Meanwhile, butter and line a 22cm tart tin with removable base. Dust a board with flour and roll out your pastry until it is very thin – a couple of mm thick at most. Carefully line the tart tin with the pastry, leaving the edges uncut. Prick the pastry base all over with a fork then leave in the fridge for half an hour. Remove the edges with a sharp knife.


Line the pastry with foil to prevent bubbles in the base. Put onto a baking sheet and cook in the oven for 15 minutes. Remove the foil and cook for a further 10 – 15 minutes until the pastry is crisp and golden.


Turn the oven down to 180°C / Fan 160°C.


Using a stick blender, puree the butternut squash until smooth. Beat the egg yolks and stir into the butternut squash. Pour the mixture into the pastry base, decorate if desired, then pop back into the oven for 25 minutes or until the mixture is just set. Cool in the tin then remove and serve with double cream, custard or ginger ice cream.



Glass Footed Cake Plate, £30, Sophie Conran

Article by: EKBB