Ok, confession time, I think this may be the first dessert pie I’ve ever made! I fancied something Autumnal and cosy for desserts this week so I decided to make my take on a ‘pumpkin pie’ but using something that we have more readily available all year round, butternut squash!
It turned out surprisingly well and, although not worthy of the bake off I’m pretty proud of it! I think My pastry could’ve done with an extra 5 minutes in the oven but that’s if I’m being picky!
Here’s how I made it.
- 1 sheet of ready roll shortcrust pastry
- 1 butternut squash
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 4 tablespoons maple syrup
- 3 large eggs
- 200ml condensed milk
- Preheat the oven to 200ºC
- Line a 9 inch tart tin with the pastry, cover with greaseproof paper and baking beads (or rice) and bake for 20 minutes.
- Turn the oven down to 180ºC. Quarter and deseed the butternut squash. Place in an ovenproof dish and cover with the nutmeg, ginger, cinnamon and maple syrup. Cover tightly with tinfoil and cook in the oven for 45 minutes.
- Allow the squash to cool then scrape out the flesh. Place it, along with any maple syrup mixture in the bottom of the tray in a food processor and mix until smooth.
- Add the eggs and condensed milk and mix well.
- Put the mixture in the cooled pie case and bake in the oven for 45 minutes.
- Allow to cool before removing from the tart tin.
- Slice and enjoy! You can dust with a little icing sugar if you like for a little extra added sweetness.
Megan really enjoyed this, in spite of her feeling a little under the weather with conjunctivitis (hence the red eye, poor baba!)
Harry enjoyed it too, asking for seconds and even Alistair said it was edible which from him is a compliment!