Pumpkin Pot Pie
A cozy vegan pumpkin pot pie packed with tender pumpkin, carrot, peas and spinach in a savory gravy, all tucked under a flaky golden crust. Comforting autumn comfort food, ready in about an hour.
Ingredients
- 2 cups pumpkin chopped into small cubes
- 1 carrot chopped
- ½ onion
- 1 clove garlic
- ¼ cup peas frozen or fresh
- 1 handful spinach
- 2 Tbsp all-purpose flour
- ½ cup vegetable stock or water
- 1 pie crust store-bought frozen works well
- 2 Tbsp olive oil
- paprika to taste
- thyme to taste
- salt and pepper to taste
Instructions
- Chop the onion and mince the garlic. Fry them in a hot pan with olive oil until translucent.
- Add the chopped pumpkin and carrot. Fry for 5 minutes, or until they develop some color.
- Sprinkle with flour and fry for about 30 seconds before adding the stock.
- Stir and cook for about 10 minutes over low heat, then add the spinach and peas.
- Mix well and remove from heat.
- Lay the pie crust into the baking dish and fill with the pumpkin mixture.
- Cover with another piece of dough and pinch the edges shut.
- Make a few holes in the top of the pie using a toothpick or fork, then brush with water, olive oil or vegan butter.
- Bake at 180 degrees Celsius for about 15-20 minutes, or until the top of the pie reaches the desired color.
- Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to keep the crust crisp. Make sure your pie crust is a vegan one (no butter or lard) to keep the dish fully plant-based.