Sumayah: "So this is my pumpkin. I mean, sorry, my butternut squash mixture."

Voice-over: "Sumayah is another baker joining the pumpkin pie party with a twist of her own."

Sumayah: "So this is essentially a pumpkin pie, but with butternut squash instead, because I like the texture of butternut squash more. It's less fibrous."

Voice-over: "Sumayah's butternut squash custard filling will be topped with pecans.

Georgie: "I like a lot of spices in my pie. So I've got cloves, ginger, cinnamon, nutmeg, and I put mixed spice on top of the pie as well."

Prue Leith: "You've got all the spices, haven't you?"

Gill: "This is the pastry that I've made with my mum for over 50 years. This is proper old school margarine and lard."

Voice-over: "Gill's been making her family favorite apple and blackberry pie every year since she was a child. Today, she's using a rich, short crust to recreate the windy autumn days spent blackberry picking with her Auntie Flo."

Nelly: "I'm doing apple and poppy seeds pie."

Paul Hollywood: "So the poppy seeds in the pastry, I take it?"

Nelly: "No, it's going to be poppy seed filling with apples. That's how we do it in Slovakia. This is traditional Slovakian, and it's called Jabikové Pité."

Paul Hollywood: "How much poppy seeds are you putting with that apple?"

Nelly: "So one kilo (36 ounces) of apple and 200 gram (8 ounces) poppy seeds."

Prue Leith: "It's got a lot of poppy seeds."

Nelly: "Get ready with toothpicks afterwards."

Voice-over: "Nelly always takes a slice of her Slovakian apple and poppy seed pie on autumn family walks through her local woods. But it's not just the filling that comes from her home country."

Nelly: "The pastry is a little bit different than your British classical shortcrust pastry. We add the baking powder, so it is a little bit raised up. The only the trouble is you can't really control the thickness, but we'll see."

Voice-over: "Dylan's the only one choosing to make a time consuming laminated rough puff pastry."

Paul Hollywood: "You didn't need to do that, Dylan. But you've chosen something that potentially could bring a lot to this piece."

Voice-over: "Dylan will roll, fold, and chill his dough four times to create an extra flaky rough puff pastry, which he'll fill with apples and cider.

Prue Leith: "Excellent. Like the sound of this, Dylan."

Voice-over: "Christiaan's speculaas spiced pastry will be filled with layers of almond paste, poached quince, and his favorite delicately spiced pumpkin."

Christiaan: "I'm adding a bit of cloves. I only use a tiny bit because it's quite overwhelming. So you want to quite nicely spice, like quite nicely balanced."

Illyin: "I'm making a blueberry, ginger and pear filling. You know, there's something very warming, very comforting about autumn, so hopefully I can get that with those flavors."

Voice-over: "Illyin's classic shortcross pastry will be filled with poached pears and preserved ginger, all set within her blueberry jam."

"Do you find that it sets okay, or is it too much liquid when you cut into it?"

Illyin: "Yeah. From when I've practiced it, it's set really nicely."