Butternut Squash and Maple Pie

Published on by couscousandpudding

Butternut Squash and Maple Pie




This delicious American-style Pie has a rich shortcrust pastry case and a creamy filling, sweetened with Maple Syrup and flavoured with fresh Ginger……






for the pastry

180g flour

80g butter

3tsp caster sugar

1 egg



For the filling

1 small butternut squash

4tsp water

2.5cm/1 piece of fresh root ginger

120ml double cream

90ml/6tbsp maple syrup

3tbsp light muscovado sugar

3 eggs, lightly beaten





for the pastry

Sift the flour and salt into a mixing bowl.

Rub in the butter.

Add the sugar and the egg.

Mix to a dough.

Wrap in a Clingfilm and chill for 30min.

Roll out the pastry and use to line a greased flan tin.

Bake blind.


For the filling


Halve to butternut squash, peel and scoop out the seeds. cut the flesh into cubes. cover and  and cook gently with he water for 15min.

Remove the lid, add the ginger and cook for a further 5min.

Puree in a food processor until smooth.

Mix 200g of the butternut puree with the cream, syrup, sugar, eggs.


To finnish


Pour the mixture into the pastry case and bake for about 30min (GM5) or until the filling is lightly set



butt2 butt3

Published on Sweet Pies

To be informed of the latest articles, subscribe:

Comment on this post