Pumpkin Pie...for Dinner
From keni 13 years ago
- 1hr+ to make
- Serves 4
Veggies and cooked turkey(or chicken or pork :) in a slightly creamy sauce get not only a fantastic presentation but also a hearty, earthy addition of flavor by baking in sweet, tender, pumpkins!
Ingredients
- 4 sugar pumpkins(no more than about 1/2lb each) shopping list
- 4T butter shopping list
- 1 clove garlic, minced shopping list
- 1 large onion, chopped or diced shopping list
- 2 large russet potatoes(about 1lbish, or red or Yukon Gold) shopping list
- 3 stalks celery, diced shopping list
- 1/2 cup sliced carrots(I used babies) shopping list
- 12oz fresh mushrooms, chopped shopping list
- 1/2 cup chicken, turkey, pork or veggie stock shopping list
- 1 cup heavy cream shopping list
- about 3 cups left over mildly seasoned turkey, chicken or pork, cubed or shredded shopping list
- 1-2T fresh sage, rubbed and chopped shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- 1 package puffy pastry sheets, thawed but cool or dough for 2 pie crusts, rolled into 2 rectangles shopping list
- olive oil shopping list
- 1 egg white, beaten(optional) shopping list
- 4 sprigs fresh rosemary(optional) shopping list
How to make it
- Wash outsides of pumpkins and wipe dry with paper towel.
- Score around the top portion of each pumpkin with sharp knife. See Photo
- Carefully insert blade(not tip of knife, but the blade) into the score and work the pumpkin around to cut the pumpkin. Be careful! Pumpkins can be hard to cut, and the flesh is firm, but when you hit the meat, it can sometimes give quickly and this can cause you to slip with the knife. See Photo
- Scoop out seeds and as much of the insides of the pumpkin as you can, leaving at least 1/2 inch of flesh meat around the outside. See Photo
- Lightly brush insides of each pumpkin with olive oil and sprinkle with salt and pepper.
- Bake at 350 for about 30-35 minutes until pumpkins have darkened and meat has slight give when pierced with a fork. See Photo
- Meanwhile, in large, heavy pan(I used cast iron), melt butter and add potatoes.
- Season with salt and pepper and toss to coat.
- Let cook about 10 minutes, stirring often, until potatoes start to change color, slightly.
- Add celery and carrots and continue to cook another 10 minutes or so. See Photo
- Potatoes should be started to get just a lil tender and very slightly browning.
- Add onion, garlic and mushroom and cook about 10 minutes more.
- Add stock, turkey, cream and sage and stir well.
- Simmer about 10-12 minutes, stirring often, to thicken sauce. See Photo
- Season with salt and pepper.
- Fill each pumpkin with the meat/veggie mixture. It's okay to take it almost to the top! See Photo
- Roll each dough just enough to be able to cut 2 circles big enough to fit the pumpkin openings, and have about 1/2 inch extra to press down over the top of the pumpkin.
- Poke a couple small holes in top of dough and brush with beaten egg. See Photo
- Bake at 400 for about 30 minutes, or until pastry dough is browned and crisp.
- Remove from oven and place one sprig of rosemary in top of each pumpkin to create "stem", if desired.
- *this filling will work in any pot pie based dish, but the flavor will be much different...so, add some squash or zucchini to the veggies to give it that harvest, earthy feel. :)
The Rating
Reviewed by 1 people-
Wow, this looks amazing. My favorite dessert, too (chicken, potatoes, gravy!). Great presentation in the little pumpkins!!!
pkusmc
in Kalispell loved it
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Ok, so I just made these. This is THE perfect comfort food. The aroma, the flavor…wow. Only thing that was different, and only because of the ingredients I had on hand, was I used baby pearl onions, portabella mushrooms, and I made a small roux to ...more
pkusmc
in Kalispell loved it
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