Cinnamon Pumpkin, Squash,Cheddar Pot Pie

Traditions are a big part of the winter season for many people, but if you find yourself doing something strictly out of tradition and not because you particularly enjoy it, then it’s time for a new tradition. Or maybe, just time for a new recipe.

Pumpkin Pie
Pumpkin Pie




For the pumpkin mixture:
2 cups canned pumpkin
1 tablespoon rosemary, chopped
1 cup leek, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup heavy cream
1 tablespoon cinnamon
salt and pepper, to taste


For the squash and yam mixture:
1/2 cup onion, chopped
2 cups butternut squash, peeled and diced
2 tablespoons olive oil
1/2 cup heavy cream
1/2 cup golden raisins
2 cups sweet potatoes, cooked, and diced
2 scallions, chopped
5 large basil leaves, chopped
salt and pepper, to taste
1/3 cup cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
3 ounces brie, sliced thinly
1 pie crust
egg wash (egg white and water)


Recipe Note: I made this in 5 inch ramekins and it made 2 pot pies (with a little filling left over). But one of these pot pies was too much for one person. I would suggest using a little smaller ramekins and making 4 pot pies.




For the pumpkin mixture:
Preheat oven to 375 degrees. Mix pumpkin and rosemary and roast in oven for 20 minutes. While pumpkin is roasting, heat a deep pan over medium heat and add olive oil, leek, and garlic. Saute until wilted, about 8 minutes.

Next, add heavy cream, cinnamon, salt and pepper and cook over medium heat for 5 minutes. Then mix in the pumpkin mixture. Remove from stove. Spray ramekins with pam and divide the pumpkin mixture evenly into the bottom of the ramekins.


For the squash and yam mixture:


Heat olive oil over medium heat in a large pan. Add onions and butternut squash, saute for 6 minutes. Then add heavy cream and raisins and cook over medium until squash is cooked thoroughly. Next add the sweet potatoes, scallions, basil, salt and pepper and carefully mix. Then remove from heat and add in the cheddar, mozzarella, and brie folding in to the mixture until melted completely.

Layer the butternut squash mixture over the pumpkin mixture. Cut the pie crust into the size that will fit over the ramekin. Place the pie crust over the ramekin and press the edges of the dough onto the outside of the ramekin. Eggs wash the pie crust. Take another sheet and cut strips of 1cm each. Arrange these strips over the first sheet to form a trellis impression, egg wash the pie cruse and keep in the fridge until ready to cook and serve.

Pumpkin Pie
Pumpkin Pie

To cook: Preheat oven to 350 degrees. Place ramekins in oven and allow to cook for 25 minutes, or until the crust is perfectly golden. Serve immediately.








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