This Cozy Pumpkin Pot Pie is perfect for your fall comfort food cravings. It's light, flavourful and warms the soul. This dish is decadent enough to serve at your next pot luck or family gathering.

Yield: 6-8 servings

Ingredients for Pumpkin Pie Vegetable Filling

1 medium sugar/sweet pumpkin, peeled, cubed, roasted

4 garlic cloves, crushed

1 medium white or yellow onion

3 large carrots

4 celery stalks

2 cups vegetable stock

1 Cup of kale, finely chopped

1 can of beans, white kidney, or any of your preference

Generous pinch of salt and pepper

1 tsp, crushed rosemary

Pinch of pepper flakes

Olive oil for sautéing

Ingredients for the Roux

1Tbs. butter

2 tablespoons flour

Vegetable stock, about 2 ladles full from the filling

Salt, pepper

Ingredients for Crust 

1 3/4 cup flour

1/2 Cup of butter

2 egg yolks

1/2 cup of parmesan cheese, grated

About 1/2 teaspoon salt

1/2 teaspoon white pepper

1 egg for egg wash (optional)

Directions for Pumpkin Pot Pie

  • Wash, peel, chop and roast the sugar (or other sweet) pumpkin at 350 F for 10 minutes.
  • Sauté the rest of the garlic, onions, carrots and celery on medium heat with a little olive oil, salt and pepper.
  • Add vegetable stock
  • Wash and chop the kale, removing the stems. Add to the saute'd veggies and let wilt on low.

Make a roux:

  • Melt butter in a hot pot
  • Add two tablespoons of flour, one at a time until toasty and fragrant
  • Add the stock – one ladle full at a time.
  • Mix roux in with remaining filling ingredients.

Make the Crust:

  • Combine all ingredients for the crust with your hands or stand mixer.
  • Roll out dough on a well floured surface in the shape of your oven-proof dish.

Put it All Together:

  • Place filling in dish(s). Use 1, 9 x 13 or round dish, or 6-8 individual oven proof dishes. Don’t fill to the brim – you don’t want the good stuff to run over!
  • Place crust on top of the dish and pinch edges around the rim.
  • For a shiny looking crust, brush an egg wash over the pie before baking.
  • Bake for 35 minutes on 375 F.

Notes

  1. If the crust doesn't seem to want to come together – add 2 to 3 tablespoons of cold water.
  2. You could swap the rosemary for a curry spice to create a completely different experience 🙂