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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Pabitra Bk
[email protected]I'm not sure what I did wrong, but my pie turned out really dry. I think I might have overcooked it.
James Martin
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect fall dessert.
Naveed Shakor
[email protected]I made this pie for my family and they loved it! It's a great recipe for a special occasion.
Onthor Khon
[email protected]This pie was a disaster! The crust was soggy and the filling was bland. I would not recommend this recipe.
Michaeljay Ross
[email protected]The pie was good, but it wasn't anything special. I wouldn't make it again.
chuky harmony
[email protected]This pie was a lot of work, but it was worth it. It was absolutely delicious!
Mayra G
[email protected]I've made this pie several times and it's always a hit. It's the perfect combination of sweet and savory.
Liam Du plessis
[email protected]This pie was a bit too bland for my taste. I think it needed more spices.
Keiron Jackson
[email protected]I'm not a big fan of pumpkin pie, but this one was surprisingly good. The potato crust was a nice touch.
Tutu Smange
[email protected]This recipe was easy to follow and the pie turned out great! I would definitely make it again.
Limbu God
[email protected]The pie was good, but the crust was a bit too thick for my liking.
Ibrahim Kholil
[email protected]I made this pie for a potluck and it was a huge success! Everyone raved about the flavor and the presentation.
Kareem Elgohary
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. The crust was easy to make and the filling was creamy and flavorful.
Diondra Johnson
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The pie was delicious and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone looking for a unique and flavorful pie.
Billy The boys
[email protected]This deep-dish potato and pumpkin pie was a hit at our Thanksgiving dinner! The combination of sweet pumpkin and savory potatoes was perfect, and the cheesy crust was the perfect finishing touch. I will definitely be making this again.