DEEP DISH POTATO AND PUMPKIN PIE
A uniquely different vegetarian pie. Can also be made with a 2 pound butternut squash. Fresh thyme can be replaced with 1 teaspoon of dried thyme.
Provided by Candice
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.
- To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.
- Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
- Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.
- Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
- Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 37.4 g, Cholesterol 39.5 mg, Fat 16.3 g, Fiber 3.5 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 399.1 mg, Sugar 3.4 g
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Abiral B.k
[email protected]I've never made a deep-dish pie before, but this recipe was easy to follow and the pie turned out great! I'll definitely be making it again.
DARK GAMING
[email protected]This pie is a great way to use up leftover mashed potatoes. It's also a delicious and unique dish to serve at a brunch or lunch.
Riyad Bhuyan
[email protected]I made this pie for my family and they loved it! The combination of potatoes and pumpkin is unexpected but it works really well.
Johns Wilson
[email protected]This pie is easy to make and it's always a crowd-pleaser. I highly recommend trying it!
got venom
[email protected]I've made this pie several times and it's always a hit. It's a great dish to serve at a potluck or holiday gathering.
Itunanya Nnamani
[email protected]This pie is a great way to change up your Thanksgiving menu. It's a unique and delicious dish that everyone will love.
Matthew Appleton
[email protected]I'm not a big fan of pumpkin pie, but I really enjoyed this recipe. The potato filling makes it much more savory and satisfying.
Albert Whitefish
[email protected]This pie is a great way to use up leftover pumpkin puree. It's also a delicious and festive dish to serve at a fall gathering.
Beatrice Garcia
[email protected]I made this pie for a Halloween party and it was a big hit! The kids loved the spooky design.
Michelle Schultz
[email protected]This recipe is a great way to get kids involved in cooking. They can help mash the potatoes and spread the pumpkin filling.
Alauddin Alauddinal
[email protected]I used a pre-made pie crust to save time. The pie still turned out great!
Numan Ali
[email protected]This pie is a great make-ahead dish. You can make it the day before and then just reheat it before serving.
AMANKWAA BRIGHT
[email protected]I've never been a fan of pumpkin pie, but this recipe changed my mind. The potato filling balances out the sweetness of the pumpkin perfectly.
Damarish Tira
[email protected]I added some chopped bacon to the potato filling and it was amazing! This pie is definitely a keeper.
Nusfah Nantege
[email protected]This pie is a great way to use up leftover mashed potatoes. It's also a delicious and unique dish to serve at a holiday meal.
Holly Goldsbury
[email protected]I've made this pie several times now and it's always a winner. The combination of potatoes and pumpkin is unexpected but it works so well together.
Alex Victor
[email protected]This recipe was easy to follow and the pie turned out perfectly. I will definitely be making it again!
D G.M
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved the unique flavor and the crispy crust.
Alsaba Sheikh
[email protected]This deep-dish potato and pumpkin pie was a hit at our Thanksgiving dinner! The creamy potato filling and the sweet pumpkin topping were the perfect combination.