"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." — Jen
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1 1/2 cups
1 1/3 cups
fresh corn kernels
shredded Monterey Jack cheese
chopped fresh thyme
freshly ground black pepper
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!
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.
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.
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Deep Dish Potato and Pumpkin Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 147
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