Deep Dish Potato and Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 small sugar pumpkin (about 4lbs)2 large russet potatoes 1 cup all-purpose flour 1/2 cup rolled oats½ teaspoon salt ½ cup non-hydrogenated shortening 4 tablespoons ice water 1 tablespoon olive oil 2 cups chopped onion 6 cloves garlic 3 cups cooked garbanzo beans, drained2 teaspoons chopped fresh thyme 1/8 teaspoon ground allspice ½ teaspoon salt freshly ground black pepper
Preparation:
Preheat the oven to 400F.
Split the pumpkin in half, seed and place the pumpkin halves face down on a baking sheet.
Split the potatoes lengthwise and place on the pan with the pumpkin.
Bake the pumpkin and potatoes for 1 hour. Let cool.
Spoon out the pumpkin flesh and put it into a large bowl.
Cut the potato into ½” cubes.
To make the dough:
In a food processor fitted with a steel blade, put the flour, oats and salt into the bowl.
Add the shortening.
Run the machine in spurts until the shortening is in pea-sized bits.
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.
Preheat the oven to 375F.
On a floured surface, roll out the dough, and use it to line the bottom and sides of a large deep dish pie pan. Pierce the dough all over with a fork.
Bake the crust for 15 minutes. Remove the pan from the oven.
Reduce the heat to 350F.
Assembly:
Heat the oil in a large skillet over medium heat.
Add the onions, and cook them about 5 minutes. Add the garlic, and cook for 2 minutes more, stirring frequently.
Remove the skillet from the heat.
Stir in the pumpkin, potato, beans, thyme, allspice, salt, and pepper.
Spoon into pre-baked pie shell.
Bake 30 minutes
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat the oven to 400F.
Split the pumpkin in half, seed and place the pumpkin halves face down on a baking sheet.
Split the potatoes lengthwise and place on the pan with the pumpkin.
Bake the pumpkin and potatoes for 1 hour. Let cool.
Spoon out the pumpkin flesh and put it into a large bowl.
Cut the potato into ½” cubes.
To make the dough:
In a food processor fitted with a steel blade, put the flour, oats and salt into the bowl.
Add the shortening.
Run the machine in spurts until the shortening is in pea-sized bits.
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.
Preheat the oven to 375F.
On a floured surface, roll out the dough, and use it to line the bottom and sides of a large deep dish pie pan. Pierce the dough all over with a fork.
Bake the crust for 15 minutes. Remove the pan from the oven.
Reduce the heat to 350F.
Assembly:
Heat the oil in a large skillet over medium heat.
Add the onions, and cook them about 5 minutes. Add the garlic, and cook for 2 minutes more, stirring frequently.
Remove the skillet from the heat.
Stir in the pumpkin, potato, beans, thyme, allspice, salt, and pepper.
Spoon into pre-baked pie shell.
Bake 30 minutes
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 301.4
- Total Fat: 12.9 g
- Cholesterol: 5.7 mg
- Sodium: 345.8 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 5.4 g
- Protein: 6.8 g
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