Hello lovely people!
Thought I’d share this Butternut Squash Pie I made the other day. I meant to make a pumpkin pie around Halloween but didn’t get round to getting some pumpkin puree in time before it was out of stock in the shops – super annoying! I did stumble across an alternative though and have been pleasantly surprised with the result!
I used the recipe from Taste of Home, I made my own pastry case (because its nice and easy) and then followed the recipe which was amazingly simple and easy!
I started off by chopping the squash in half and baking it for an hour and a half, I then scooped the flesh out and mashed it (as smoothly as possible!) ready to add to the mixture as in the recipe.
While the squash was baking I made my own pastry, using the half fat to flour ratio, and lined my loose-bottomed flan tin.
Once the mixture was ready I poured it into my pastry case and baked for about an hour in total. The recipe made so much filling mix I actually made two tiny versions in ramakins! I then waited for it to cool and piped cream on top, just to make it look more fancy! This was the finished result….
I have to admit I’m pretty pleased with how it turned out! Its got a really lovely texture and is sweet without being overly so. I’m not sure I like it more than a traditional pumpkin pie but its a really really great alternative – and I would happily make again!
Let me know what you think below, or if you’ve got any other alternatives!
Thanks for reading!
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