Pumpkin Pot Pie

Pumpkin Pot Pie

This turned out so well that I’m making it a thing – a tradition. A dish I will make every year for the holidays from now until forever. That’s a big deal for me. I’m not a very traditional person, I wore a blue dress to my wedding and I can totally relate to these guys. I don’t plan things out in advance and I certainly don’t commit to making the same dish every year – that’s just craziness. But that’s how crazy good this pumpkin pot pie was. Don’t be intimidated by those cute little sugar pumpkins. They peel really easily, you can cut right through them (no chainsaw needed) and they roast up in no time. Oh yeah, they taste amazing! And they’re really good for you, blah blah. Seriously, we ate about half of it after it came out of the oven and it was just seasoned with a little salt, pepper and olive oil. So this dish has a flaky, buttery, parmesan crust that dresses the vegetables up for the holidays. You could omit the crust for a healthier, everyday situation that’s almost just as tasty.

Pumpkin Pot Pie Pumpkin Pot Pie

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Pumpkin Pot Pie

Roasted pumpkin, beautiful kale, filling beans – made flavorful with a mirepoix. You could totally eat this naked (without the buttery crust) for a healthy, hearty meal.

Pumpkin Pot Pie
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Ingredients for Vegetable Filling

1 small sugar pumpkin, roasted

3 large carrots

2 celery stalks

2 cups vegetable stock

1 small white onion (or half of a large one)

1 bunch of kale (about 8 cups chopped, stems removed)

1 can of white kidney beans

4 garlic cloves, crushed

generous salt and pepper

pinch of pepper flakes

olive oil for sautéing


Ingredients for the Roux

1 generous pat of butter

2 tablespoons flour

vegetable stock, about 2 ladles full (taken from above)

salt, pepper


Ingredients for Crust

1 3/4 cup flour

1 stick of butter

2 egg yolks

1/2 cup of parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon white pepper

1 egg for egg wash (optional)




Wash, peel, chop and roast the a small sugar pumpkin on 350 F for 10 minutes. Sauté the mirepoix on medium heat with a little olive oil, salt and pepper. Wash and chop the kale, removing the stems. Add to the mirepoix and let wilt on low with vegetable broth. Make a roux: melt butter in a hot pot, add two tablespoons of flour, one at a time. Let that get toasty and fragrant before you add the stock – one ladle full at a time. Mix roux in with remaining filling ingredients. Combine ingredients for the crust with your hands or stand mixer. Roll out dough on a well floured surface in the shape of your oven-proof bowls. Place filling in bowls, don’t fill to the brim – you don’t want the good stuff to run over! Place crust on top of bowls and pinch edges around the rim. For a shiny looking crust, brush an egg wash over the pie before baking. Bake for 35 minutes on 375 F.



If the crust don’t seem to want to come together – add 2 to 3 tablespoons of cold water.


Photography by Paige Alisa 

34 Responses to “Pumpkin Pot Pie”

  1. Shelly West

    Oh man – this looks AMAZING. My boyfriend requests pot pies for dinner at least once a month and I will most certainly have to make this fall version! And i love the idea of eating it for holidays… may be a great substitute for that Thanksgiving Turkey this year!

  2. Effie OConnor

    Best pot pie I have ever had!!! No leftovers in my home that night! Highly recommend this recipe! I added chicken to mine and homemade chicken stock also puréed some of the pumpkin with the stock. DELISH!

  3. Mary L.

    Could I use a kabocha or butternut squash? Is there something I would need to cut out if I’m using a sweeter squash? Do the carrots balance out using a sugar pumpkin?

    • Grace @ Earthy Feast

      Hi Mary! I made this dish with butternut squash as well and it was equally delicious. However, you may need to adjust the roasting time, as the sugar pumpkin is more tender and roasts quickly. When you can pierce through the squash with a fork it’s ready to be placed in the pot pie. Enjoy!

      • Mary L.

        Also, could we use dried beans? Do you know how many cups of beans that might be? I’m guessing we would soak it overnight…. thanks for your reply!

        • Grace @ Earthy Feast

          Hi again Mary! Dried beans are always the way to go when time is on your side. 1 can of beans equals about: 1/2 cup dry beans (before cooking) or 1 1/2 cups beans (after cooking). The beans should be cooked through before adding them to the pot pie. Let them soak overnight and then bring to a boil and let simmer while you prepare the pot pie the next day.

  4. Caroline

    We tried this last week and it was delicious! We added parsnips, because we had some.

    The only thing is that we had some problems with the crust. Do you add any kind of liquid in there? I added some water because it just wouldn’t hold.

    We’re definitely making this for christmas!

    • Grace @ Earthy Feast

      Hi Caroline! Thank you so much for your comment – I’m glad you enjoyed it! The first time I made this I used room temperature butter and the crust came together well. The second time I used cold butter right out of the fridge and had to add a couple tablespoons of water to bring the dough together. I will make a note of it above. Thanks again!

    • Shelly McIntosh

      My husband uses a 1/4 cup vodka in his dough – the alcohol burns off in the oven but it does something to keep the crust moister and more supple. You sprinkle the vodka and water over the dough after the other ingredients are mixed together – you then fold it in and then divide the dough and roll it out. He swears by it.

  5. Becky Wallaby

    Hello, how would you recommend to make this in advance? Would you make the crust and filling and leave in the fridge over night and assemble the day of? I would make it a day in advance. Or assemble and freeze or bake and freeze? Also, do you add kale and veggie stock to the mirepoix at the same time? And do you bring it to a simmer all together then? Or is the veggie stock hot first? Also, how do you best put the top crust on? Thank you!

    • Grace @ Earthy Feast

      Hi Becky! Thanks for your comment! You have a couple options for making this dish in advance: You could cook it all up, bake it and freeze it and then re-heat it in the oven when you’re ready. This dish freezes great! Let it defrost a couple hours first out on the counter before placing it directly into the oven. (It may need to bake 5 to 8 minutes, longer if the filling is still frozen.) You could also make the filling in advance and the dough in advance (keeping them in the fridge or freezer) and assemble and bake on day you wish to serve this delicious dish! Keeping in mind both the filling and the dough should come to room temp before assembly (especially the dough so it’s easier to roll out.) In regards to the filling, the mirepoix should cook awhile first before you add the kale. The onions should be translucent and it should all smell really fragrant. Next add the kale and the veggie stock at the same time. The veggie stock can be cold or hot – it doesn’t matter. Bring it all to a light simmer – just so the kale wilts a bit. Taste for salt and pepper here! When the filling tastes delicious and is seasoned to your liking the finished dish will be delicious too! Tips for getting the crust on top of the filling: You could roll the dough out on a lightly floured sheet of parchment paper, hold on to the paper and flip it over onto your dish. The same thing can be done with a lightweight chopping board or small cookie sheet – roll out the dough on a floured board and flip it over onto the dish. Let me know if you have any other questions! Happy Thanksgiving!

      • Becky Wallaby

        Great thank you so much! If I went with the freezing route, about how long do you think it might take to defrost at room temperature. Also, would you cover them in the freezer? Maybe with aluminum foil? Also just curious if you have tried either way and have thoughts on which is better? Thank you again. I can’t wait to try this!

        • Grace @ Earthy Feast

          Hi Becky! I would leave it out to defrost for at least one or two hours (preferably two if it’s frozen solid or if your dish is more than two inches deep). I would cover it will foil to start, removing it for the last 10 minutes.

  6. M Wms

    Don’t know if anyone still checks here but I plan to make this tomorrow, using buttercup or butternut squash. My choice of oven-proof containers: a 6″ round (2-1/2″ deep) ceramic casserole dish; an 8″ round (2″ deep) ceramic pie plate; a 9″ x 9″ square (2″ deep) glass baking dish; and a rectangular 10″ x 6-3/4″ (2″ deep) glass baking dish. Which one(s) should I use?

  7. Nikkisha McCrea

    Made it last Thanksgiving and it’s now a holiday staple. Even the non-vegetarians eat it up!


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