Deep Dish Potato and Pumpkin Pie Recipe
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Deep Dish Potato and Pumpkin Pie

By: Jen  
"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."

Rating: This weblink has been rated 27 times with an average star rating of 4.2 Read Reviews (23)

Rate/Review | 3,864 people have saved this

What to Drink?

Wine Chardonnay
 

Servings  (Help)

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Original Recipe Yield 1 deep dish pie
 

Ingredients

  • 1 small sugar pumpkin
  • 2 large russet potatoes
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 4 tablespoons ice water
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 2 cloves garlic
  • 1 1/3 cups fresh corn kernels
  • 6 ounces shredded Monterey Jack cheese
  • 2 teaspoons chopped fresh thyme
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
  8. Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 326 | Total Fat: 16.2g | Cholesterol: 40mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2003 by CSTAPLEY 
Delicious! I didn't even bother with a crust at all - I just made the filling and dumped it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2003 by barb 
My son wanted to take this in his lunch the next day! I thought the crust was very boring for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2005 by COOKOFTHEHOUSE 
Unlike some previous reviewers, I like the taste an oven baked crust gives to a pie like this.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2009 by jenny 
I followed other reviews and omitted the crust. Also, used 1 cup pureed pumpkin, 1/2 pound of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2007 by Joelle R. 
This has become a family favorite! I use a refrigerated crust. There's enough filling for 2... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2003 by CAERLYNN 
we loved this recipe! i used a really small pumpkin, plus about 1/2 of a small butternut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2005 by Deirdre 
I made this last night and it was a hit with the whole family. DELICIOUS! I substitued a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2004 by LISAW2 
Loved it! My husband who hates pumpkin, never suspected a thing. In fact, he thought that it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2008 by TripleL 
Brought this to a potluck and people thought it was fine. I made it without crust as one... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2005 by LynnInHK 
I am not going to bother with a crust next time because it shrunk so much and didn't really... MORE

 
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