Pumpkin Pot Pie

Hearty and wholesome pumpkin pot pie with a parmesan crust.

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)
salt, pepper

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)

View the full recipe at Earthy Feast →