This pie is soooo delicious and sweet and just everything you could possibly want that it's indescribable!
You know those boring, mushy potato-stuffed pies that you don't really look forwards to eating? Well, pumpkin is a great replacement filler that doesn't overpower the star of this dish - the cheesy vegetable goodness!
You don't have to make your own dough for this recipe - it will work perfectly fine with frozen puff pastry - but I have still included my own recipe for thin, simple and delicious pastry that only takes a couple of simple steps!
Cheesy Pumpkin & Vegetable Pie
makes: 6 servings
Ingredients:
Half a Butternut Pumpkin
½ cup uncooked peas
½ cup uncooked corn kernels
⅓ cup shredded Mozzarella cheese
⅓ cup shredded Parmesan cheese
for the crust and decorations)
400g all purpose flour
125g unsalted butter
140g water
1 egg (lightly beaten)
Method:
Cut the pumpkin into pieces about 1 inch squared. Leave the skin on. Place them in the empty pie dish and bake under a grill at 175°C for about half an hour, or until soft and the juices have leaked into the bottom of the pan. (You can discard the juice or, alternatively, you can save it and use it to make yourself some fresh pumpkin juice!)
Peel the skins off of the pumpkin, and press the flesh into a sieve to get rid of any remaining juice (You really want to make sure there isn't any extra juice in the pumpkin mash, or else your pie will be too soggy and fall apart!)
Line your empty baking tray. Add the cheeses to the pumpkin puree, mixing well. Add in the peas and corn and mix through. Set aside.
To make the crust, bring the butter and water to the boil, and then pour into the flour. Mix it all together gently until it forms a dough. Take about three quarters of the dough to make the crust edges and base, and leave the rest in a warm place, covered.
Roll the dough out on a floured surface, big enough to fit the bottom and sides of the baking tray. I left the ends of my rectangular pan without a crust to form a nice crunchy end piece of pie on either end. You don't have to do this, but it find there is always at least one person hunting down the end piece of every pie!
Scoop the mixture into the crust, making sure it is all tightly packed in with no corner bubbles or gaps. Smooth down the filling on top.
Use the remaining pie dough to cover or decorate the top of the pie as you please - I decided just to criss-cross strips of dough across the top of the pie to give it a simple lattice effect - but you can do whatever you'd like.
Brush the top of the pie with the egg wash and bake in the oven for approximately forty to fifty minutes, or until all cooked through with a golden brown crust.
Serve warm almost immediately.
Enjoy
This pie is so simple and quick to make! And you can easily add a twist to make it our own! If you don't like corn, add carrots - add seasonings to taste or even fold a tablespoon or two of barbeque through the mix before baking!
Really, the options to experiment with this recipe are endless - so go crazy!!!
And, as I mentioned above, you can save your pumpkin juices to be used with my delicious Harry Potter Pumpkin Juice recipe! I've found that this pie recipe makes the perfect amount of juice for two big mugs of pumpkin juice! You can find that recipe here: , or simply find it in the Harry Potter section of my recipes!
If you have tried this recipe for yourself, please let me know how it went, or post a picture - of even share how you've made it your own - I'd love to see your creations!
If you have tried this recipe for yourself, please let me know how it went, or post a picture - of even share how you've made it your own - I'd love to see your creations!
Thanks for reading! Please share this recipe with any of your friends or family who you think might enjoy it! Subscribe so you don't miss a single update, and let me know if you have any ideas or requests for future theme recipe ideas - I'd love to hear from you!
Enjoy!
Comments