Pumpkin Pot Pie
Prep time
Cook time
Total time
Are you craving a delicious autumn lunch recipe? Here’s how to make the best pumpkin pot pie – vegan, quick and super yummy!
Serves: 4
  • ½ cup pumpkin, chopped into small cubes
  • 1 small carrot, chopped
  • ½ small yellow onion
  • 1 clove of garlic
  • ¼ cup frozen or fresh peas
  • 1 handful of spinach
  • 2 Tbsp all-purpose flour
  • ½ cup veggie stock
  • vegan pie crust (I bought it frozen)
  • 2 Tbsp olive oil
  • paprika
  • thyme
  • salt and pepper
  1. Chop the onion and mince the garlic. Fry them in a hot pan with olive oil until translucent.
  2. Add the chopped pumpkin and carrot. Fry for 5 minutes or until they develop some color.
  3. Sprinkle with flour and fry for about 30 seconds before adding the stock.
  4. Stir and cook for about 10 minutes over low heat. Add the spinach and peas.
  5. Mix well and remove from heat.
  6. Lay down the pie crust into the baking dish. Fill with the pumpkin mixture.
  7. Cover the with another piece of the dough and pinch the dough shut.
  8. Make a few holes in the top of the pie using a toothpick or fork and brush with water, olive oil or vegan butter.
  9. Bake at 180 degrees Celsius for about 15-20 minutes or until the top of the pie gets to the desired color.
  10. Enjoy!
Nutrition Information
Calories: 207 Fat: 9 g Carbohydrates: 30 g Sugar: 2 g Fiber: 3 g
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/pumpkin-pot-pie/