1

Place the squash in a lidded pan and cover with cold water. Cover, bring to the boil and simmer for 25–30 mins until tender. Drain well and then mash with a potato masher and allow to cool.

2

Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the evaporated milk in a large bowl with the egg, sugar and spices, and whisk together with a fork. Stir in the mashed squash and combine thoroughly.

3

Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the edges overlapping. Then fold back the excess pastry into the dish, leaving a little excess sticking up to form a lip around the circumference.

4

Pour the filling into the pastry case, place the pie on a baking tray and bake for 35–40 mins until golden and firm to the touch. Cover the pie with some foil if the pastry starts to brown too much.

5

Cool a little, then remove from the tin and cut into wedges. Dust with the icing sugar to serve.