Meatless Monday: Thanksgiving Pumpkin Pot Pie
Happy Thanksgiving week, everyone! With the holiday rapidly approaching, so begins the yearly scramble for the perfect recipe to impress those dinner guests. Have no fear, because Meatless Monday is here!
This week we have a delicious Pumpkin Pot Pie recipe that is sure to blow the socks off of everyone at the table!
You can follow the original recipe at EarthyFeast.com. Enjoy:
Ingredients for Vegetable Filling
1 small sugar pumpkin, roasted
3 large carrots
2 celery stalks
2 cups vegetable stock
1 small white onion (or half of a large one)
1 bunch of kale (about 8 cups chopped, stems removed)
1 can of white kidney beans
4 garlic cloves, crushed
generous salt and pepper
pinch of pepper flakes
olive oil for sautéing
Ingredients for the Roux
1 generous pat of butter
2 tablespoons flour
vegetable stock, about 2 ladles full (taken from above)
Ingredients for Crust
1 3/4 cup flour
1 stick of butter
2 egg yolks
1/2 cup of parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon white pepper
1 egg for egg wash (optional)
Wash, peel, chop and roast the a small sugar pumpkin on 350 F for 10 minutes. Sauté the mirepoix on medium heat with a little olive oil, salt and pepper. Wash and chop the kale, removing the stems. Add to the mirepoix and let wilt on low with vegetable broth. Make a roux: melt butter in a hot pot, add two tablespoons of flour, one at a time. Let that get toasty and fragrant before you add the stock – one ladle full at a time. Mix roux in with remaining filling ingredients. Combine ingredients for the crust with your hands or stand mixer. Roll out dough on a well floured surface in the shape of your oven-proof bowls. Place filling in bowls, don’t fill to the brim – you don’t want the good stuff to run over! Place crust on top of bowls and pinch edges around the rim. For a shiny looking crust, brush an egg wash over the pie before baking. Bake for 35 minutes on 375 F.
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