Prep: 45 mins
Cook: 55 mins
SWEET PASTRY CRUST
- 200g plain flour (+ extra for dusting)
- 100g unsalted butter, cut into small cubes
- 1 egg yolk
- 50g icing sugar
- 75g dark brown sugar
- ½ tsp ground cinnamon
- ½ level teaspoon fresh grated nutmeg
- ½ tsp ground ginger
- ½ tsp ground all spices
- 2 eggs + 1 egg yolk
- 450g butternut squash
- 275ml double cream
PREPARE THE SWEET PASTRY CRUST
In a bowl, put the flour and the butter and rub with your fingertips until getting the consistency of a crumble. Add the icing sugar, continue to rub, and add the egg yolk. Mix until the mixture comes together and forms a dough. If you feel the dough is a little dry, add a tbsp of cold water. Knead the dough onto a floured work surface until smooth. Wrap in cling film and put in the fridge for 30 minutes.
PREPARE THE BUTTERNUT SQUASH
Preheat the oven to 200C. Cut the butternut squash in half lengthwise, remove stem and seeds. Place the squash, cut side down in a baking pan with a bit of water, cover with foil and bake for 45 minutes, until the flesh is cooked. Let the squash cool.
BAKE BLIND THE PASTRY CRUST
Reduce the temperature of the oven to 180C. Roll out the pastry and use it to line the pie dish. Cover with baking paper and add a layer of dry beans. Bake for 10 minutes.
PUREE THE BUTTERNUT SQUASH
Once the butternut squash has completely cool down, scoop out the flesh and puree in a food processor.
PREPARE THE FILLING
In a bowl, whisk the eggs and the egg yolk. Heat the cream, the sugar and spices in a saucepan until it simmers. Pour the hot liquid over the eggs and whisk briefly. Add the butternut squash puree, still whisking until you get a smooth consistency.
BAKE THE PIE!
Pour the mixture into the pastry case and bake 45 minutes. A small part of the centre of the pie will be wobbly. The pie should come out of the oven all puffed up and will deflate as it cools. Allow to cool completely before slicing and eating. You can serve the pie with whipped cream or vanilla ice cream! Leftovers can be stored in a container in the fridge for up to 4 days.
Recipe Credit: @flexi_healthy_kitchen