Rating: 4 stars 4.1
32 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

1 deep dish pie


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

325 calories; protein 9.2g; carbohydrates 37.4g; fat 16.3g; cholesterol 39.5mg; sodium 399.1mg. Full Nutrition