Spiced pumpkin scrunch pie
Servings: 8
One advantage of publishing my books across multiple countries is that I get to learn just how differently different parts of the world treat their produce - and sometimes the differences can be quite curious. While Aussies choose to use our pumpkins from raw, often purchasing as halves or wedges, most of the pumpkins grown in America are canned, or grown for Halloween decorations! Jack-o-Lanterns and Thanksgiving pies are both ‘occasional’ foods, but this pie, which borrows from the flavours of the traditional Thanksgiving version, with a fresh pumpkin filling and simpler filo top, can be made for any night of the week - whether that’s a special one, or just a Sunday supper.You can, of course, use a canned pumpkin if you’re in North America (and some would consider it sacrilegious not to), but making this with a fresh butternut squash is just as simple. If you've got one, microwaving the butternut to soften it before slicing makes it much easier to hack into, or you could buy it pre-sliced into halves and roast if you’d prefer a more traditional route.If you’re making this for passover, swap the filo for a broken matzah top, pouring the eggy-milky mix over the matzah instead of through the pumpkin.If you’ve made this with a whole butternut and have a half left, why not try my Butternut Squash with Buttered Nut Squash or explore the pastabilities of the Butternut & Spinach Conchiglioni.
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Ingredients
- 14 -16 pieces filo pastry
- 100 g unsalted butter melted
- Filing:
- ½ butternut squash makes approx. 2 cups of cooked mix
- 1 ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 1 tsp Ground Ginger
- ¼ tsp Ground black pepper
- ¼ tsp salt flakes
- ½ cup caster sugar
- 1 ½ cups milk
- 2 tbsp corn flour
- 3 eggs
- Sugar syrup
- ½ cup sugar
- 1 Cinnamon stick
- 4-5 Cloves
Instructions
Microwave method
- Keep the butternut whole and place cuts all around it so that the steam has somewhere to escape. Have your microwave on high and pop your pumpkin on for 10 minutes, then at 1 minute intervals. This will take approx 15 mins (depending on how big your butternut is). Check by inserting a knife or skewer, and it’s ready when it goes in without any resistance.
Oven method
- Place butternut cut-side down onto a lined baking tray. Pierce the top with fork marks and place into the oven at 180℃. Roast for approx 50 minutes or until when flesh is soft and a knife easily slides in.
- Let the butternut cool enough to touch, and then scoop out the flesh into a bowl, add spices, salt and fork about to combine. Plonk in the rest of the ingredients, whisking thoroughly to ensure it’s all incorporated evenly and the egg’s a bit fluffed.
To make the pie
- Pop your oven on to 180℃ (160℃ fan forced).
- Butter a baking dish and layer in 4 layers of filo pastry brushing each layer with melted butter. Pour the pumpkin filling over the filo.
- With the remaining filo, brush each piece with butter and then squish together to make a rosette shape and place on top of pumpkin mix. Complete with the rest of the filo until your pumpkin mix is covered. Brush any leftover butter on the filo, and give it a bit of a spray with cooking oil if you’ve got some of that handy too (for extra golden crispiness). Place in the preheated oven and bake for 40 minutes or until a deep golden colour on top.
- While it’s baking, make the sugar syrup, by placing ¼ cup of water in a pan with the sugar, cinnamon stick and clove, stirring to combine. Heat gently while stirring to dissolve the sugar, allowing the mix to reduce and thicken slightly. When the filo pastry scrunchie comes out of the oven, strain the hot syrup all over the top of the pie. Serve warm or cold.
