Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Follow this quick and easy recipe for perfect pumpkin pie.
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.