Pumpkin Potato Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 225.8
  • Total Fat: 13.3 g
  • Cholesterol: 65.9 mg
  • Sodium: 275.5 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Pumpkin Potato Pie calories by ingredient
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Number of Servings: 8


    1 Baking Potato-peeled, halved lenghthwise and thinly sliced
    1 9 inch frozen pie crust shell thawed
    1 Tbs butter
    1 Bunch scallions
    1 cup of frozen corn defrosted
    2/3 of one small jar of pimentos chopped
    1 15 oz can of pumpkin puree
    2 large eggs, beaten
    1/4 cup sour cream, fat free
    salt and pepper to taste
    1/2 cup chopped walnuts


Preheat oven to 425. Place the potato in a large sauce pan and cover with water. Bring to a boil, lower the heat and simmer until tender, about 8 minutes. Drain, then transfer to a bowl. Reserve the saucepan.

Using a fork, prick the bottom of the pie crust. Transfer to a baking sheet and bake for 10 minutes.

In the saucepan, melt the butter over medium heat. add the scallions and cook until softened, add the corn and pimento. Stir into the potato along with the pumpkin puree, eggs and sour cream. Season with salt and pepper. Spoon into the piecrust, sprinkle with the nuts and bake for about 20 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user CHEFSOPHIE.

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