450gbutternut squash - or pumpkin - peeled, de-seeded and chopped into small pieces
100gcoconut cream - - the solid variety (sometimes called coconut butter)
1/2tspgrated nutmeg - (or ground cardamom)
Cook the prepared pumpkin or squash by steaming or boiling it for 30 minutes until very soft. Leave to one side to cool while you prepare the base.
Turn your oven on to 180 degrees C, gas mark 4, then place the base ingredients into a food processor or blender and combine until a dough forms. Divide the dough into four and place into a lightly greased 23cm flan dish, spaced apart.
Gently press the dough into the flan dish and up the sides making sure there are no gaps. Then, with a fork gently press around the edges of the case to create a pretty pattern and place in the fridge until the filling is ready.
To make the filling you first need to make some coconut milk. Combine the boiling water and the solid coconut cream and stir well.
Once you have the warm coconut milk, add all the spices and the honey and mix well.
Beat the egg yolks in a medium-sized bowl then carefully pour in the hot coconut milk mixture, stirring all the time.
Place your cooled cooked pumpkin or squash into a food processor or blender and combine until a smooth puree is created. Pour this into your coconut milk and egg mixture and stir well.
Finally remove your pie crust from the fridge and pour in your pumpkin mixture. Place in your pre-heated oven for 35 – 40 minutes until there is a slight wobble in the centre.
Serve either hot or cold with a sprinkling of ground cinnamon on top.