- Dish type
- Pies and tarts
- Savoury pies and tarts
- Vegetable pies and tarts
- Potato pie
This is a delicious open-top vegetarian pie. Serve for lunch or dinner.
39 people made this
- 1 small sugar pumpkin
- 2 large maris piper potatoes
- 200g plain flour
- 1/2 teaspoon salt
- 110g butter
- 4 tablespoons ice water
- 1 tablespoon olive oil
- 320g onion, chopped
- 2 cloves garlic
- 200g sweetcorn
- 175g Cheddar cheese, grated
- 2 teaspoons chopped fresh thyme
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- Freshly ground black pepper
MethodPrep:30min ›Cook:2hr ›Extra time:30min chilling › Ready in:3hr
- Preheat the oven to 200 C / Gas 6.
- Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking tray. Split the potatoes lengthways and place on the tray with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1.25cm cubes.
- To make the dough: in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
- Preheat the oven to 190 C / Gas 5. On a floured surface, roll out the dough and use it to line the bottom and sides of either a 23cm square baking tin or a large deep dish. Pierce the dough with a fork in three places. Line the sides of the tin with foil and crimp the foil gently to hold the dough in place.
- Bake the pastry for 15 minutes. Remove the tin from the oven. Reduce the heat to 180 C / Gas 4. While the pastry bakes, make the filling.
- Heat the oil in a large frying pan over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently. Add the sweetcorn and cook for 2 more minutes. Remove the frying pan from the heat.
- Stir in the pumpkin, potato, cheese, thyme, allspice, salt and pepper. Mix well, then spoon into pre-baked pastry case.
- Bake the pie at 180 C / Gas 4 for 30 minutes or until veggies and cheese are piping hot. Serve immediately.
Sugar pumpkins look like a miniature version of the large Jack-o-lantern pumpkins available during Halloween. They are smaller, sweeter and have more flavour. If unavailable, you can use 900g butternut squash instead.
Reviews & ratingsAverage global rating:(34)
Reviews in English (30)
Really like it good for impressing girls-20 Jun 2014
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!-27 Sep 2003
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.-13 Nov 2001
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We added maple syrup for a tiny hit of sweetness. But the flavor was still flat. Normally, that means it&rsquos missing &ldquoumami&rdquo &ndash and when cooking Asian dishes, I reach for soy sauce or miso paste. For non-Asian dishes, Worcestershire sauce, anchovy paste, beef broth or demi-glace.
After rounds of testing, miso paste was the winner. I know it may sound a little strange to add miso paste to mashed potatoes &ndash but don&rsquot tell that to one of the most famous restaurants in Las Vegas! (Here&rsquos my recipe for Miso Mashed Potatoes).
Surprisingly, miso paste added the richness and savoryness that the recipe had lacked. It helps pull together all of the flavors &ndash warming spices, sweet maple syrup, creamy pumpkin.
If you don&rsquot have miso paste, try 1 teaspoon of Worcestershire Sauce in its place.
1. Preheat the oven to 200C conventional (180C fan-forced).
2. Toss the pumpkin and sweet potato in a bowl with olive oil and sea salt, place them on a baking tray and cook in the oven for about 40 minutes or until tender and golden brown.
3. To make the tomato sauce, place a pan over medium heat before adding the oil, then the garlic and a sprinkle of sea salt. Cook for a couple of minutes until the garlic is fragrant (not browned), then add the chilli paste, the tomatoes (including the liquid), peas and red wine vinegar. Cook for 10 to 15 minutes until it has thickened into a sauce. Add butter, swirl and remove from the heat.
4. To make the finishing sauce, place the yoghurt in a bowl, stir through the parsley, check the seasoning and add a good grind of pepper.
5. Spoon the tomato sauce into the centre of each plate and place a piece of pumpkin and sweet potato on top. Pour over the yoghurt to finish.
1. You will need four large ramekins or similar. Using a ramekin as a guide, cut four rounds from the pastry about 1cm larger than the bowl. Using a 3cm cutter, cut out four rounds and place in the centre of the larger rounds. Refrigerate until needed.
2. Preheat the oven to 200C (180C fan-forced).
3. Bring a pot of salted water to the boil and add the carrots, cook for 10 minutes and remove. Repeat with the pumpkin, and let cool.
4. To make the sauce, heat the butter and olive oil in a saucepan over low heat. Add the leek, fennel, garlic, cayenne pepper and a pinch each of the sea salt and pepper. Cook for 10 minutes or until the vegetables are soft. Stir in the flour and cook until the mixture bubbles and becomes grainy.
5. Gradually pour in the wine, stirring constantly, then gradually stir in the warm milk. Continue stirring until the mixture bubbles and thickens slightly. Stir in the mustard, cream, lemon zest and parsley, then check the seasoning.
6. Fold the carrot and pumpkin through the sauce, then divide the mixture among the ramekins and top with the pastry, pressing the edges to seal. Whisk the egg and milk together, then brush over the pastry. Pierce the top of each pie to allow steam to escape.
7. Put the pies on a baking tray and bake for about 20 minutes or until the pastry is golden. Serve warm with a green salad.
½ small Japanese pumpkin, about 750g, minimize into 4 wedges and deseeded
1 medium candy potato, peeled and minimize into 4 rounds
2 tbsp additional virgin olive oil
For the tomato and pea sauce
60ml additional virgin olive oil
1 tsp Salsa Macha chilli paste*
400g can of tomatoes, diced (ideally San Marzano)
1 cup blanched frozen child peas
100ml high quality purple wine vinegar
½ cup sheep’s yoghurt, seasoned
3 tbsp flat-leaf parsley, chopped
11 ounces (308 g) canned pumpkin puree or roasted sweet potato puree*
3 eggs (150 g, weighed out of shell), at room temperature
10 fluid ounces evaporated milk or heavy whipping cream (or half of each), at room temperature
3 tablespoons (42 g) unsalted butter, melted and cooled briefly
3/4 cup (164 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
2 teaspoons pumpkin pie spice**
2 tablespoons (18 g) all purpose gluten free flour (any of my preferred blends will do, with or without xanthan gum)
*To make the sweet potato puree, wash and pierce 3 medium (or 5 small) sweet potatoes with a fork. Place them on a baking sheet and bake, at 375°F, until the skin loosens and the flesh is very soft (anywhere from 30 minutes to an hour or more, depending upon the size of the potatoes). Allow the sweet potatoes to cool until they can be handled, and peel the skin from the flesh. Place the roasted sweet potato flesh in a food processor fitted with the steel blade, and process until smooth.
**To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
Best Pumpkin Pie Recipe Ingredients
Here’s what you need to make this homemade pumpkin pie recipe:
- Pumpkin puree – Use canned, or make your own.
- Cashew cream – This homemade cream takes the place of evaporated milk, and it makes the pumpkin pie filling wonderfully rich.
- Eggs – They give the filling richness and structure.
- Spices – Cinnamon, nutmeg, ginger, allspice, and cloves combine to create an amazing homemade pumpkin pie spice for this recipe. They give the filling a warm, full, and well-balanced flavor.
- Brown sugar – I’ll never make pumpkin pie with granulated sugar again! Brown sugar adds a deeper, caramelized sweetness to both the crust and the filling.
- Pecans – Toasty pecans + pumpkin are a match made in heaven. This gluten free pie crust is so delicious, you won’t miss a traditional pie shell at all.
- Oat flour – You can use store bought oat flour, or make your own by blending whole rolled oats in a food processor until they form a fine powder.
- Butter or vegan butter – It acts as the binder for the nutty crust. Use whichever you keep on hand!
How to Make Paleo Pumpkin Pie:
Begin by preparing the walnut crust. Simply add the ingredients for the crust to a food processor and process until a thick sticky dough-like substance forms. Press the crust mixture into the bottom of a parchment-lined spring form pie pan until you have an even layer.
Similarly, blend all of the ingredients for the pumpkin filling in a blender until well combined. Pour the pumpkin filling mixture over the crust and bake in your preheated oven!
To summarize: we blend, we bake, we conquer!
Serving suggestion: with a dollop of homemade coconut whipped cream for a little something special.
I have a question could you use fresh pumpkin and if so how much would you need?
Anyone know if I can bake and freeze? I have mascarpone in the fridge that needs using but Thanksgiving is still 2 1/2 weeks away.
An interesting hybrid of both pumpkin cheesecake and spiced pumpkin pie. The pie filling came out drier than expected, yet the crust wasn’t browned. The pricy marscapone was a total waste. There was no cheese flavor at all, nor did it improve the texture. Good spice combination, but didn’t bake up as flavorful as I’d expected. It was too bland. Would not make this again.
I had mascarpone left over from another recipe and was in the mood for something "pumpkinny" before pumpkin season is gone. This recipe was a great starting point for a really lovely pie. First, the crust: I used a store-bought graham cracker crust -- it sounds tacky but it worked nicely! The crumbly, crunchy texture and cinnamon flavor were a nice balance for the mellow pie. For the filling, I followed the lead of others by adding more pumpkin (a standard can's worth -- not the BIG Libby's can). I kept the spices more or less the same, but I did add more cinnamon and less ginger (personal preference). For the sugar, I used about 3/4 of a cup total, and I did a mix of half brown sugar and half regular white sugar. I also added an extra egg to carry the added pumpkin. To combine everything, I first creamed the mascarpone and vanilla and sugar, then added the eggs one at a time, then the spices, and I dumped the pumpkin in last. The filling poured into my "extra servings" bigger-sized graham crust perfectly. It baked in just about 50 minutes. And I chilled it overnight before serving. I topped it with homemade rum whipped cream (via Barefoot Contessa) and I sprinkled a light dusting of cinnamon-sugar on top of the cream. Delish! It tasted perfectly pumpkinny, but noticeably more creamy and decadent than your standard Libby's pie. It wasn't overly sweet. I only wish I had thought to try this before the holidays, but it's OK - I'm counting it as a test run for next year! Cheers!
I make a version of this every Thanksgiving since it was published, and it is well loved. The changes: 1) I use sweet potato, not pumpkin 2) I use my own pie crust recipe 3) I double the filling recipe and make it in a deep tart pan 4) I use cream cheese not mascarpone. Obvs baking time is longer with the deeper pie. I also cream the cream cheese and sugar together first, then add the eggs, and then the sweet potato. I feel like it makes a smoother, fluffier textured pie when I do it that way.
Made it for Canadian Thanksgiving. Used prespiced pumpkin pie filling in place of the pure pumpkin and seasonings, otherwise made it as written. Incredible, much better than regular pumpkin pie. A bit like a pumpkin pie-pumpkin cheescake hybrid. Am going to make this every Thanksgiving.
Any ideas on how to cut back the sweetness. I would like it half as sweet so as to taste can taste the pumpkin and the mascarpone. We loved the general texture-- I halved the spices because I knew it would be overwhelming. I just found the sweetness cloying.
Like others have said -- this pie is both fantastic AND a mind-changer of non-pumpkin-pie-lovers! When my husband says he doesn't like something, that's usually the final word, but low and behold after eating this pie, he NOW LIKES PUMPKIN PIE! One other note - I read the Epicurious article on other winter squash options as pumpkin substitutes and used blue hubbard sqaush instead. Really delicious -- I think it added more depth of flavor but stayed very much in the expected flavor profile.
So delicious! Normally, I view pumpkin pie as a traditional and not particularly good dessert that I make only to satisfy familial expectations as to what should be present on the Thanksgiving table, but this pie is AMAZING! It's rich, delicate and creamy, but it still tastes distinctly of pumpkin. The pumpkin pie was very clearly the hands-down favorite among a Thanksgiving spread of five different desserts (and the one of which everyone had second helpings). I omitted the nutmeg, but otherwise followed the recipe exactly.
Followed the recipe exactly with the exception of dialing back on the clove a bit. Even when I tested the raw batter for taste, it made my knees buckle, it was so yummy. My sister, who is a fabulous baker, said it was the best pumpkin pie she has ever had. It is that good.
Fabulous pie. Really unusual and so smooth. I added more pumpkin, more spices, and one more egg. It didn't overflow. I might not try the crust again. It was lovely and delicate, but very difficult because it is so short. I've been making piecrust since I was 12 and this was the first struggle I've had. Although it might have been my heavy marble pin.
I will NEVER use another pumpkin pie recipe again. This is by far THEE BEST tasting pumpkin pie. The mascarpone balances the spices perfectly and the texture is sheer perfection. I'm baking 2 right now for the holiday and can't wait to share them with the family for the first time. This will be the second time baking this recipe. I did read the other reviews before my first time and used 1 can + 1/2 of another can of pumpkin and adjusted the other ingredients accordingly.
BelGioioso Mascarpone is Lactose-Free! The FDA Nutritional Label shows 0 grams of sugar. Under FDA label rules, that means that the dairy product has less than 1 gram of sugar. Lactose is sugar. Use the grams of sugar on the label to find out how which cheeses you can/cannot tolerate. I know only one brand of real diary lactose-free cream cheese, sour cream and plain flavored yogurt, Greenvalley Organics, http://www.greenvalleylactosefree.com/. Who makes real diary lactose-free Half & Half? Gayle from Maryland
BelGioioso Mascarpone is Lactose-Free! The Nutritional label shows 0 grams of sugar. Lactose is sugar. Under FDA rules, that means that the diary product has less than 1 gram of lactose. Use the nutritional label on cheeses to find what you can tolerate. I know only one source of real diary lactose free cream cheese, sour cream and plain flavored yogurt, Greenvalley Organics, http://www.greenvalleylactosefree.com/. Who makes real dairy lactose-free Half & Half?
One of the best pumpkin pie recipes I ever had was with a ginger snap crust. I'm going to try this recipe with that crust.
I have a question. I'm lactose intolerant, except for the tiny amount in the milk solids in butter, and the mascarpone would be a killer for me. I have access to lactose free cream cheese and sour cream and Half & Half. What do you think of making a mixture of these to duplicate the richness, sourness and fat content of mascarpone using these ingredients?
Seasoning a bit strong for my taste.
Meh. it was good but not great.
This is my go-to pumpkin pie recipe. It is Delicious! The texture is perfect. I do bump up the spices a bit because I LOVE those flavors. I confess that I use Trader Joe's frozen crust..shhh.
With a few simple changes, this is our new favorite! I added one egg, reduced the ginger by 1/2 and eliminated the cloves. My guests look forward to my pumpkin pies every year and agreed this version was fantastic. For years I have been making the Ultimate Pumpkin Pie recipe from Epicurious, but the mascarpone gives this pie a more velvet, creamy texture. Amazing!
Made it for a dinner party and was a big hit. I added extra pumpkin and served with vanilla ice cream. Definitely making it again soon!
Yum! This was very easy to mix and a great change from the typical boring old pumpkin pie. I plan to try it next time with freshly roasted pumpkin to compare the difference in flavor between canned and fresh pumpkin
Absolutely delicious. I did skip the whipped cream because I didn't get enough mascarpone, but after reading the reviews I will definitely try it next time.
This recipe was easy to make. The crust was nice and flaky. The filling was slightly too sweet for me, but very smooth and creamy. Also there wasn't enough pumpkin flavor for me. I think the mascarpone overshadowed the pumpkin flavor, but I'm also one that really likes pumpkin.
I've made this recipe numerous times and have always received rave reviews. The mascarpone adds richness and a smoothness that is not always there in regular pumpkin pies. This is now the only pumpkin pie I make!
For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
Reprinted from "LaBelle Cuisine." Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.