• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Vegetarian Pumpkin Pot Pie

November 1, 2018 by Joy the Baker 22 Comments

Jump to Recipe

Hi there!  I’m just here to change your plans.  

I figured your dinner plans consisted of your kiddo’s Halloween candy, or the Halloween candy that’s leftover from tricker-or-treaters, or the Halloween candy that you bought on sale at the drug store this morning (HI THAT’S ME!), but I’m here to suggest an alternative.  It’s pie.  It’s savory.  It’s truly full of vegetables but balanced with enough butter to feel, well… complete.  And that Halloween candy will be there when dinner is done.  And this pie makes for some truly great leftovers.  And you should need no more convincing.  

It’s seasonal and savory pie for dinner, y’all!  Look at us go (straight to the candy bucket for a snack before pie dinner).  

Here’s what you’ll need – it’s dinner pie! 

•  a small pumpkin.  Probably not the pumpkin you carved for Halloween but something similar and small.  You can also use a butternut or acorn or really whatever kind of squash feels festive to you.  It’s Decorative Gourd Season – don’t make me tell you again.  

•  onions and garlic – where every good savory should pie should start.  

• fresh herbs – I used thyme and oregano because it’s in my backyard growing like a weed.  

• green vegetables – I used green beans, green peas, and a few handfuls of kale. 

•  spices like cumin and chili powder and whatever else feels warm and wonderful. 

•  flour for thickening.

•  vegetable stock and whole milk.  

•  PIE CRUST – two rounds for top and bottom.  Here’s how! 

Onions and garlic and browned and softened in olive oil.  They’re best when toasty – just before the onions start to crisp when they’re soft and just thinking about browning. 

To the onions and garlic I like to add my fresh herbs (that thyme and oregano).  The heat at this stage helps bloom the herbs more than adding them with the liquids.  

Now’s a good time for cumin and few shakes of chili powder and a few shakes of smoky paprika.  

Add the hard vegetables to start to heat through – coxing them towards soft is a process.  

Carrots + green beans + pumpkin chunks to start.  

Toss the vegetables around the hot pan until all of the onions and garlic, herbs and spices are evenly dispersed.  

Sprinkle in some regular ol’ flour and toss to coat all the veggies.  Things might feel a little gummy at this point but I promise you it’ll come together because we’re good like that. 

Warm vegetable broth, a slow stir and we can watch the flour do its duty and start to thicken this mixture.  

Whole milk too – or any unsweetened milk alternative that tastes good to you.  Creaminess is just an extra decadence that we flat out deserve.  

Once the liquids have simmered away for a few minutes, it’s time to add the softer greens: thawed peas and kale shreds.  Just a stir will do. 

The mixture should look like a thick stew, not too soup, not overly thick. 

Roll out the pie crust and fill with the good stuff.  

We’ve talked so much about pie crust that I know you’ve got this! 

Brush the top crust with egg wash, sprinkle with sea salt and fresh cracked pepper.  

Allow a few vent holes.  Let’s allow ourselves some pride.  Pop that thing in the oven and wait for the baked pie smells to seep out.  

Photos with my dear Jon Melendez. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Pumpkin Pot Pie

★★★★★ 4.7 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30-35 minutes
  • Total Time: about 2 hours
  • Yield: serves 6-8 1x
Pin Recipe
Print Recipe

Ingredients

Scale

For the Crust:

  • 2 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 1/2 cup cold buttermilk

For the Filling:

  • 2 tablespoons olive oil
  • 1 small onion, diced (about 1 heaping cup)
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 teaspoon fresh thyme leaves, coarsely chopped
  • 1 teaspoon fresh oregano leaves, coarsely chopped
  • 1/2 teaspoon each of cumin and chili powder
  • 1/4 teaspoon smoky paprika
  • 1 cup thinly diced carrots
  • 1 cup diced fresh green beans
  • 2 heaping cups pumpkin chunks, or any squash that you like
  • sea salt and fresh cracked black pepper to taste plus more for sprinkling on top
  • 1/4 cup all-purpose flour
  • 1 1/4 cups vegetable broth
  • 3/4 cup whole milk
  • salt and pepper to taste
  • 1 big handful coarsely chopped kale leaves
  • 1/2 cup frozen peas, thawed

Instructions

  1. To make the crust, in a medium bowl, whisk together flour and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
  2. To make the filling, start by dicing the onion, garlic, carrots, green beans, pumpkin chunks, and thawing the frozen peas. Set aside.
  3. In a large skillet over medium-high heat, warm olive oil. Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add the fresh herbs and spices and stir to combine.
  4. Add carrots, green beans, and pumpkin chunks. Cook for about 10 minutes. The vegetables will not be entirely cooked through. That’s ok! Add a good pinch of both salt and pepper
  5. Sprinkle the flour over the vegetables. Stir until the flour disappears into the vegetables. Slowly stream in the broth and notice as the mixture begins to thicken. Reduce heat to low and stir in the milk. Allow to simmer for 5 minutes.
  6. Add the kale and peas and stir until the kale is wilted. Taste and add more salt and pepper if you’d like. Allow the mixture to cool while you roll out the crust.
  7. To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge while you roll out the top crust.
  8. Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.
  9. Spoon the filling into the bottom pie crust.
  10. Carefully remove the top crust from the work surface and drape over the filling in the pie dish. With a small knife, trim the crust, leaving about 1-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the steam can vent. Brush lightly with beaten egg, sprinkle with salt and pepper and place in the fridge to chill while the oven preheats.
  11. Place a rack in the center of the oven and preheat oven to 400 degrees F.
  12. Place pie in the oven bake for 10 minutes. Reduce the oven heat to 375 and bake for 15 to 20 more minutes, or until the crust is golden brown. Remove from the oven and allow to cool for 30 minutes before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days and is super delicious.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Buttermilk, Dinner, Healthy, Pie, Recipes, Savory

Previous Post: « Let It Be Sunday, 194!
Next Post: Caramel Apple Cheesecake with Oster® »

Reader Interactions

All Comments
I Made This
Questions
  1. Brittany H

    November 6, 2022 at 1:02 pm

    I crave this pot pie every fall! It’s the perfect, comforting meal that I come back to again and again.

    ★★★★★

    Reply
  2. Andrea S

    October 24, 2021 at 7:08 am

    I made this exactly as written, using cubes from a blue pumpkin from the local farm center. It tasted exactly like a pot pie of the 80’s, which some of us loved, and others said meh (12 year old). The crust was easy to work with and cooked up beautifully. If you are a pot pie lover, then I definitely recommend this!

    ★★★★

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Buttermilk

Sliced Texas Sheet Cake in a pan.
Texas Sheet Cake Recipe

For the past few, oh I dunno…. decades the only real question for family gatherings is: who is going to make the Texas Sheet Cake? It’s goes without saying that this unassuming, pecan studded cake will be sliced up at the end of every family celebration. As sure as the sun will rise, ya know?…

Read More

Slice of chocolate cake with chocolate frosting on a plate with a fork.
Everybody’s Birthday Cake – Chocolate Peanut Butter

What’s your go-to birthday cake? I’m taking a wild guess and crossing my fingers that it’s the best chocolate birthday cake with chocolate frosting. My dream cake? Literally any cake someone else bakes for me, amen. Though if they happen to bake an angel food cake topped with mountains of fresh raspberry whipped cream that…

Read More

Savory Pumpkin Pancetta Waffles with greens and eggs

I haven’t had to pull out all the stops, and all of my party tricks to host brunch and dinner guests this year. In some ways it’s been a luxury to let the dishes pile and air dry on the kitchen counter and I’ve been a little lazy about keeping champagne cold in the fridge…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

My 12 Best Christmas Cookie Recipes

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Here to remind you that you can mix a few ingredie Here to remind you that you can mix a few ingredients together tonight and have a hot little loaf of bread in the morning. ⁣
⁣
This easy, nearly no-knead Rye Bread is essentially a magic trick. I’ll leave the recipe linked and big love to my friends @lecreuset for the most elite bread pot!
Cinnamon Rolls but make ‘em Mardi Gras. 💜💛 Cinnamon Rolls but make ‘em Mardi Gras. 💜💛💚⁣⁣
⁣⁣
For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
⁣⁣⁣
For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
⁣⁣⁣
For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
⁣⁣⁣
1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
I’ve taken these Little Banana Pancakes on as a I’ve taken these Little Banana Pancakes on as a personality trait. ⁣
⁣
Full recipe linked in the bio or just take the concept and a box of pancake mix and I’ll see you at the kitchen table. Xo
This recipe is an essential life skill. Not an und This recipe is an essential life skill. Not an understatement. Two Giant Chocolate Chip Cookies recipe linked in the bio, babes. Xo 🍪
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up