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Pumpkin Pot Pie healthy vegan recipe placinta sarta cu dovleac

Pumpkin Pot Pie

Are you craving a delicious autumn lunch recipe? Here’s how to make the best pumpkin pot pie – vegan, quick and super yummy!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 4

Ingredients 

  • 2 cups pumpkin chopped into small cubes
  • 1 carrot chopped
  • ½ onion
  • 1 clove garlic
  • ¼ cup frozen or fresh peas
  • 1 handful spinach
  • 2 Tbsp all-purpose flour
  • ½ cup vegetable stock or water
  • 1 pie crust I bought it frozen
  • 2 Tbsp olive oil
  • paprika
  • thyme
  • salt and pepper

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. Add the spinach and peas.
  • Mix well and remove from heat.
  • Lay down the pie crust into the baking dish. Fill with the pumpkin mixture.
  • Cover the with another piece of the dough and pinch the dough shut.
  • Make a few holes in the top of the pie using a toothpick or fork and 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 gets to the desired color.
  • Enjoy!