Let’s just say, hypothetically speaking, you recently carved a delightfully ghastly jack-o’-lantern face out of pie crust. I know, it’s quite a reach, but humor me for a moment, will you? Imagine, with those features missing from an otherwise perfectly good, full sheet of pastry, the possibilities for further baking witchcraft.
Pumpkin is still at play here, but under a more savory guise, you see. Humble pot pie pulls on an autumnal cloak in this phantasmic fall affair. Beneath that buttery, golden brown exterior lies a rich stew of tender orange squash, bolstered by an infusion of pumpkin puree throughout. A touch of umami tomato paste and warming spices sets it apart from the standard child’s play.
Of course, this is all theoretical. Such a wildly abstract thought could easily be written off as a dream… Vanishing almost as quickly as the dish itself.
Pumpkin Pot Pie
Humble pot pie pulls on an autumnal cloak beneath a buttery, golden brown crust. A rich stew of tender pumpkin meatless protein is bolstered by creamy pumpkin puree and warming spices.
Ingredients
Pumpkin Filling:
- 2 Tablespoons Olive Oil
- 1 Pound Cubed Pumpkin or Butternut Squash
- 8 - 12 Ounces Meatless Chicken, Soy Curls, or Tempeh, Diced
- 1 Pound Mixed Frozen Vegetables (Any Variety,) Thawed
- 2 Tablespoons All-Purpose Flour (Gluten-Free if Needed)
- 2 Teaspoons Nutritional Yeast
- 1 Cup Vegetable Stock
- 1/2 Cup Pumpkin Puree
- 1/4 Cup Tomato Paste
- 1 Teaspoon Poultry Seasoning
- 1 Teaspoon Smoked Paprika
- Salt and Ground Black Pepper, to Taste
To Assemble:
Instructions
- Preheat your oven to 400 degrees.
- In medium saucepan, combine the olive oil, cubed pumpkin or butternut squash, and meatless protein of choice over medium heat. Saute for about 10 minutes, until lightly browned. Introduce the vegetables and sprinkle the flour and nutritional yeast all over, stirring constantly, to prevent clumps from forming.
- Gently pour in the vegetable stock while stirring slowly. Add the pumpkin puree, tomato paste, poultry seasoning and paprika, mixing with a spatula to incorporate. Turn the heat down to medium-low and simmer for about 5 - 8 minutes, until the mixture has thickened. Season with salt and pepper to taste.
- Set a deep dish 9-inch pie pan on top of a sheet pan for easy maneuvering. Spoon the pumpkin filling inside, smoothing it out into an even layer.
- Roll out your pie crust on a lightly floured surface to about 1/8th of an inch thick. cut out steam vents in the shape of a jack-o'-lantern face, or any design you prefer. Carefully transfer to the pie plate, folding over the rough edges and crimping as desired.
- Bake for 25 - 30 minutes, until the filling is bubbly and the crust is golden brown. If necessary, cover the edge of the crust with strips of foil after 20 minutes to prevent over-baking.
- Let cool for at least 10 minutes before digging in.
Notes
You can free-hand a jack-o'-lantern face or download a template here.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 676Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 2061mgCarbohydrates: 19gFiber: 12gSugar: 3gProtein: 66g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
so cute
A very different sort of pumpkin pie, but it sounds really good.
janet
You have and always will be one of the most wonderfully creative people I know!
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What a cool pumpkin pie:)
This is great, need to adapt it to Thanksgiving – such a fun recipe. Thanks!