Potato Pumpkin Pie Ⓥ

• deep, 12-inch pie plate or 9-inch square baking dish
• fork
• aluminum foil
• large frying pan
• wooden spoon
• large bowl

• 1 batch pie crust, refrigerated for at least 30 minutes
• 3 c pumpkin purée or butternut squash purée
• 2 large potatoes, baked or roasted, then cut into ½-inch cubes
• 1 T oil
• 2 c onions, chopped
• 2 cloves garlic, minced
• 1⅓ c corn, preferably cut from the cob
• 1¾ c mild cheese (such as Monterey Jack), grated
• 2 t fresh thyme or 1 t dried
• ½ t salt
• ¼ t allspice
• black pepper

Roll out the chilled pie crust and arrange in baking dish. Poke all over with a fork, line the edges with foil, and crimp gently. Bake for 15 minutes, then reduce oven to 350.

Meanwhile, heat oil over medium heat and sauté the onions, stirring frequently, for about 5 minutes, until softened. Add garlic and sauté for 3 minutes, then add corn and heat another 2 minutes. Transfer to bowl.

Add pumpkin purée, cubed potatoes, and remaining ingredients to the bowl and mix well. Spread into the baked pie crust. If you like, you can refrigerate the assembled pie for up to a day.

Bake for 30 minutes and serve immediately.

Adapted from the recipe for "Deep-dish potato and pumpkin pie" in Didi Emmons’ Vegetarian Planet.

Buy it:

Amazon.com | Amazon.co.uk