Deep Dish Potato And Pumpkin Pie |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A vegan dinner pie with pumpkin, potatoes and chickpeas blended in with lots of garlic to make a satisfying meal. Ingredients:
1 small sugar pumpkin |
2 large russet potatoes |
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1/2 cup shortening |
4 tablespoons ice water |
1 tablespoon olive oil |
2 cups chopped onion |
6 cloves garlic |
3 cups cooked garbanzo beans, drained |
2 teaspoons chopped fresh thyme |
1/8 teaspoon ground allspice |
1/2 teaspoon salt |
freshly ground black pepper |
Directions:
1. Preheat the oven to 400F.
2. Split the pumpkin in half, seed and place the pumpkin halves face down on a baking sheet.
3. Split the potatoes lengthwise and place on the pan with the pumpkin.
4. Bake the pumpkin and potatoes for 1 hour. Let cool.
5. Spoon out the flesh and put it into a large bowl. Cut the potato into 1/2” cubes.
6. To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor.
7. Add the shortening. Run the machine in spurts until the shortening is in pea-sized bits. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together.
8. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth.
9. Preheat the oven to 375F.
10. On a floured surface, roll out the dough, and use it to line the bottom and sides of a large deep dish pie pan.
11. Pierce the dough with a fork.
12. Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350F.
13. Heat the oil in a large skillet over medium heat. Add the onions, and cook them about 5 minutes.
14. Add the garlic, and cook for 2 minutes more, stirring frequently.
15. Remove the skillet from the heat.
16. Stir in the pumpkin, potato, beans, thyme, allspice, salt, and pepper.
17. Spoon into pre-baked pie shell.
18. Bake 30 minutes
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