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.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

325.2 calories; 9.2 g protein; 37.4 g carbohydrates; 39.5 mg cholesterol; 399.1 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2003
Delicious! I didn't even bother with a crust at all - I just made the filling and dumped it into a 9" square baking pan. It was much lower in fat calories and carbs that way and my boyfriend and I both enjoyed it a lot. I had a large pumpkin already so wasn't sure how much to use in the recipe. I ended up using about 1 pound of cooked pumpkin and about 1 1/2 pounds of potatoes - it was just right for the 9" pan. The thyme really gave the dish a great flavor and it was nice to have a non-sweet use for pumpkin! Read More
(58)

Most helpful critical review

Rating: 3 stars
02/03/2008
Brought this to a potluck and people thought it was fine. I made it without crust as one reviewer suggested but I definitely think it needs a crust. Otherwise it doesn't look presentable. I had to substitute parsley for thyme. Read More
(8)
32 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/29/2003
Delicious! I didn't even bother with a crust at all - I just made the filling and dumped it into a 9" square baking pan. It was much lower in fat calories and carbs that way and my boyfriend and I both enjoyed it a lot. I had a large pumpkin already so wasn't sure how much to use in the recipe. I ended up using about 1 pound of cooked pumpkin and about 1 1/2 pounds of potatoes - it was just right for the 9" pan. The thyme really gave the dish a great flavor and it was nice to have a non-sweet use for pumpkin! Read More
(58)
Rating: 4 stars
10/02/2003
My son wanted to take this in his lunch the next day! I thought the crust was very boring for this - next time I would use a cheddar spinach or nut crust. Read More
(28)
Rating: 4 stars
10/13/2005
Unlike some previous reviewers I like the taste an oven baked crust gives to a pie like this. I used a ready made crust which was fine but wouldn't mind substituting a jazzier one. The flavor was great you could taste everything individually and together. It isn't much for the eye (hence the 4 stars) so I will probably add something with a splash of green next time. Also for vegetarians the protein levels aren't wonderfully high so some tofu marinated in a tofurkey seasoning mixture might be a good add or perhaps some shelled edamame? I will continue to play with this it's worth it. Thanks Jen! Read More
(23)
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Rating: 4 stars
06/19/2009
I followed other reviews and omitted the crust. Also used 1 cup pureed pumpkin 1/2 pound of sausage and one sweeet onion. We really liked this dish will make it again! Read More
(17)
Rating: 5 stars
11/08/2007
This has become a family favorite! I use a refrigerated crust. There's enough filling for 2 regular 9" pie pans. We eat one and freeze the other. This is a great fall or winter side dish. Read More
(16)
Rating: 4 stars
11/12/2003
we loved this recipe! i used a really small pumpkin plus about 1/2 of a small butternut squash and i used small red white and purple potatoes so it was really colorful. and VERY tasty. will definitely make again. Read More
(14)
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Rating: 5 stars
09/29/2005
I made this last night and it was a hit with the whole family. DELICIOUS! I substitued a spinach crust but next time will not bother with a crust at all. It really doesn't need one. I substituted soy cheddar for the monterey jack and added about 3/4 cup of organic beef stock to the mixture before baking as it seemed a little dry. Read More
(13)
Rating: 4 stars
04/18/2005
I am not going to bother with a crust next time because it shrunk so much and didn't really add anything to the taste. The flavors of the potatoes and herbs were wonderful though. Read More
(10)
Rating: 5 stars
09/05/2004
Loved it! My husband who hates pumpkin never suspected a thing. In fact he thought that it was so hearty that there had to be meat in it. I used a ready made pie crust instead. It was a tad dry but made up for it in taste. Great for vegetarians too. Read More
(10)
Rating: 3 stars
02/03/2008
Brought this to a potluck and people thought it was fine. I made it without crust as one reviewer suggested but I definitely think it needs a crust. Otherwise it doesn't look presentable. I had to substitute parsley for thyme. Read More
(8)