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Butternut Squash Pie

This very easy recipe is perfect for all your family. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it out!

You will need:

Lamb Brand Plain Flour 150g

Lamb Brand Brown Sugar 65g

Lamb Brand Self-raising Flour 35g

Lamb Brand Icing Sugar 2 tbsp

Lamb Brand Corn Flour 2 tbsp

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Ground Nutmeg 1 tsp

Lamb Brand Ground Ginger 1 tsp

Lamb Brand Ground Cardamom 1 tsp

Butternut Squash 600g, cooked mashed

Cream 180ml

Eggs 3 Maple

Syrup 2 tbsp

Water 2 tbsp, approx

All you have to do is:

1. Lightly grease 23cm pie plate.

2. Sift flours and icing sugar into large bowl, rub in butter, add enough water to make ingredients cling together. Press dough into a ball, knead dough on floured surface until smooth. Cover with plastic wrap, refrigerate for 30 minutes.

3. Roll pastry between sheets of baking paper until large enough to line prepared plate. Lift pastry into plate, ease into side, trim and decorate edge (if you want). Place plate on lightly greased oven tray. Cut leaf shapes from leftover pastry, place around plate on tray. Cover, refrigerate for 30 minutes.

4. Bake pastry case, in moderately hot oven about 20 minutes or until lightly browned; cool. Remove leaves from tray.

5. Whisk eggs, brown sugar and syrup together in medium bowl. Stir in pumpkin, cream and spices; pour into pastry case.

6. Bake in moderate oven about 55 minutes or until filling is set (cover edge of pastry if over-browning). Decorate pie with leaves.