Curried Pumpkin Pot Pie

True to my seasonal cooking, I’ve prepared a hearty dish that’s perfect to eat during the cold winter months . . . even if your “winter” is 72 degrees in Hawaii.  It’s a healthy meal packed with vegetables condensed in a thick pumpkin puree spiced with delicious curry seasoning. 



  • 1 frozen pie crust, thawed
  • 2 cups pureed pumpkin
  • 1 14.5 ounce can of broth
  • 1 cup diced carrot
  • 1 cup diced onion
  • 1 cup sliced button mushrooms
  • 1 cup frozen peas
  • 1 cup garbanzo beans
  • 1 tablespoon curry powder
  • 1 tablespoon cornstarch
  • EVOO
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon ground turmeric, ginger, sriracha

1. Pre-heat oven to 400 degrees Fahrenheit.  Heat EVOO in a cast iron skillet.  Add carrots, onion, mushrooms and cook on medium heat for 15 minutes or until soft.

2. Add peas, garbanzo beans, pumpkin puree, broth, curry powder and other optional seasonings, mix well, and bring to a boil.  Reduce heat, add cornstarch to thicken, and simmer for 10 minutes until flavors have melded and filling has thickened.

3. Cover skillet with pie crust and fold dough over the edges of the skillet.  Cut slices in the dough to allow steam to vent.  Bake in the oven for 15 minutes.  Serve and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *