Pumpkin Pot Pie

Pumpkin Pot Pie

This turned out so well that I’m making it a thing – a tradition. A dish I will make every year for the holidays from now until forever. That’s a big deal for me. I’m not a very traditional person, I wore a blue dress to my wedding and I can totally relate to these guys. I don’t plan things out in advance and I certainly don’t commit to making the same dish every year – that’s just craziness. But that’s how crazy good this pumpkin pot pie was. Don’t be intimidated by those cute little sugar pumpkins. They peel really easily, you can cut right through them (no chainsaw needed) and they roast up in no time. Oh yeah, they taste amazing! And they’re really good for you, blah blah. Seriously, we ate about half of it after it came out of the oven and it was just seasoned with a little salt, pepper and olive oil. So this dish has a flaky, buttery, parmesan crust that dresses the vegetables up for the holidays. You could omit the crust for a healthier, everyday situation that’s almost just as tasty.

Pumpkin Pot Pie Pumpkin Pot Pie
  • Step 1

    Pumpkin Pot Pie

    Wash, peel and chop a little sugar pumpkin. Add salt, pepper and some olive oil and roast on 350 for about 10 minutes. If you’re roasting the seeds – they will be done sooner.

  • Step 2

    Pumpkin Pot Pie

    Chop up onions, celery and carrots.

  • Step 3

    Pumpkin Pot Pie

    Saute mirepoix in a little olive oil on medium heat until onions turn translucent. Add some salt and pepper here. Then add the rest of the vegetables with the stock and simmer on low while you make the dough.

  • Step 4

    Pumpkin Pot Pie

    Make a roux. Add a generous pat of butter to a small hot pot. Once melted, add two tablespoons of flour (one at a time). Let that get toasty, bubbly and fragrant for a delicious nutty flavor.

  • Step 5

    Pumpkin Pot Pie

    As soon as the roux begins to thicken, slowly add the vegetable stock, one ladle full at a time.

  • Step 6

    Pumpkin Pot Pie

    Place vegetables in oven-proof bowls. Taste for salt and pepper.

  • Step 7

    Pumpkin Pot Pie

    Combine ingredients for the dough in your stand mixer or with your hands. Roll out on a well floured surface.

  • Step 8

    Pumpkin Pot Pie

    Thinly and evenly roll out the crust. Form dough over bowls and make decorative cuts for the steam to escape. For a shiny looking crust, brush an egg wash over the pie before baking.

Pumpkin Pot Pie

Roasted pumpkin, beautiful kale, filling beans – made flavorful with a mirepoix. You could totally eat this naked (without the buttery crust) for a healthy, hearty meal.

Pumpkin Pot Pie

 

Print Recipe


Ingredients for Vegetable Filling

1 small sugar pumpkin, roasted

3 large carrots

2 celery stalks

2 cups vegetable stock

1 small white onion (or half of a large one)

1 bunch of kale (about 8 cups chopped, stems removed)

1 can of white kidney beans

4 garlic cloves, crushed

generous salt and pepper

pinch of pepper flakes

olive oil for sautéing

 

Ingredients for the Roux

1 generous pat of butter

2 tablespoons flour

vegetable stock, about 2 ladles full (taken from above)

salt, pepper

 

Ingredients for Crust

1 3/4 cup flour

1 stick of butter

2 egg yolks

1/2 cup of parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon white pepper

1 egg for egg wash (optional)

 

 

Directions 

Wash, peel, chop and roast the a small sugar pumpkin on 350 F for 10 minutes. Sauté the mirepoix on medium heat with a little olive oil, salt and pepper. Wash and chop the kale, removing the stems. Add to the mirepoix and let wilt on low with vegetable broth. Make a roux: melt butter in a hot pot, add two tablespoons of flour, one at a time. Let that get toasty and fragrant before you add the stock – one ladle full at a time. Mix roux in with remaining filling ingredients. Combine 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 bowls. Place filling in bowls, don’t fill to the brim – you don’t want the good stuff to run over! Place crust on top of bowls 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

If the crust don’t seem to want to come together – add 2 to 3 tablespoons of cold water.

  • Shelly West

    Oh man – this looks AMAZING. My boyfriend requests pot pies for dinner at least once a month and I will most certainly have to make this fall version! And i love the idea of eating it for holidays… may be a great substitute for that Thanksgiving Turkey this year!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Shelly, I’m so excited that you’re excited about this! Your boyfriend is gonna love it! ;)

  • Amani

    Lady! This looks perfect! And that crust! Ohmigosh, I need that buttery-parmesany crust in my life. So good!

    http://www.butterfingered.wordpress.com

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thank you, Amani!

  • http://www.becauseilikechocolate.com/ Mallory @ Because I Like Choco

    I’m not going to say no to vegetarian pot-pie. Thanks for the recipe!

  • Effie OConnor

    Best pot pie I have ever had!!! No leftovers in my home that night! Highly recommend this recipe! I added chicken to mine and homemade chicken stock also puréed some of the pumpkin with the stock. DELISH!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Hi Effie! I’m so happy you and your family enjoyed this dish. The addition of puréed pumpkin sounds so good. Thanks for your comment – made my day! :)

  • http://thriftyveggiemama.com/ Jamie

    How could I make the crust without eggs?

  • Mary L.

    Could I use a kabocha or butternut squash? Is there something I would need to cut out if I’m using a sweeter squash? Do the carrots balance out using a sugar pumpkin?

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Hi Mary! I made this dish with butternut squash as well and it was equally delicious. However, you may need to adjust the roasting time, as the sugar pumpkin is more tender and roasts quickly. When you can pierce through the squash with a fork it’s ready to be placed in the pot pie. Enjoy!

      • Mary L.

        Also, could we use dried beans? Do you know how many cups of beans that might be? I’m guessing we would soak it overnight…. thanks for your reply!

        • http://earthyfeast.com/ Grace @ Earthy Feast

          Hi again Mary! Dried beans are always the way to go when time is on your side. 1 can of beans equals about: 1/2 cup dry beans (before cooking) or 1 1/2 cups beans (after cooking). The beans should be cooked through before adding them to the pot pie. Let them soak overnight and then bring to a boil and let simmer while you prepare the pot pie the next day.

  • Becca

    This looks great! How many does it serve, and what size baking dish do I need?

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Thanks Becca! The ingredients will generously fit in a 11×6.5 oval dish and very generously serve 4 as a main or 8 as a side.

  • Caroline

    We tried this last week and it was delicious! We added parsnips, because we had some.

    The only thing is that we had some problems with the crust. Do you add any kind of liquid in there? I added some water because it just wouldn’t hold.

    We’re definitely making this for christmas!

    • http://earthyfeast.com/ Grace @ Earthy Feast

      Hi Caroline! Thank you so much for your comment – I’m glad you enjoyed it! The first time I made this I used room temperature butter and the crust came together well. The second time I used cold butter right out of the fridge and had to add a couple tablespoons of water to bring the dough together. I will make a note of it above. Thanks again!