Butternut pumpkin pie from the Spanish isles, traditionally baked in a terracotta dish (greixonera). If you have one, it's well worth using, as it gives a wonderful thick crust.






Skill level

Average: 3.9 (7 votes)


  • 1 kg (2 lb 3 oz) butternut pumpkin (squash), peeled, deseeded and chopped into large chunks
  • 100 g (3½ oz) salted butter, melted then cooled, plus extra for greasing
  • 180 g (6½ oz) caster (superfine) sugar
  • 3 free-range eggs, lightly beaten
  • ½ tsp ground cinnamon
  • zest and juice of ½ lemon, plus extra sliced lemon to serve
  • vanilla ice cream or custard, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Draining time: 30 minutes

  1. Steam or microwave the pumpkin for 6–8 minutes, until soft and cooked through. Set aside in a colander for 30 minutes to drain as much liquid as possible.
  2. Preheat the oven to 150°C (300°F) fan-forced. Grease a 26 x 17 x 3.5 cm (10¼ x 6¾ x 1½ in) brownie tin or similar-sized earthenware dish with butter.
  3. Press out any remaining liquid from the pumpkin and place it in a large bowl with the butter, sugar, egg, cinnamon and lemon zest and juice. Mash everything together until you have a smooth, homogenised batter. Spoon the batter into the prepared tin or dish and cook for 1 hour on the bottom shelf of your oven.
  4. Serve with slices of lemon for squeezing over and some vanilla ice cream or custard spooned over the top.


Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99