Cheesemonster Studio DC

Cheesy Recipes

Pumpkin Pot Pie with Parmigiano Crust

I. LOVE. FALL. Call me basic, call me trendy, call me whatever you damn want... Autumn is my JAM. Chilled, crisp air; crunchy, colorful leaves; misty mornings; comfy clothes; a slight spookiness in the air - sign me up. Um, hey guys? In case I didn't make this clear, just for the record, I love fall

Of all the myriad things I love about this cozy season, fall food has to be up there at the top. Not in a pumpkin-spice-everything kind of way (did you know that there's pumpkin spice jello? Oh yeah. That's where we are now), but in a hearty, stick-to-your-ribs, gather-the-family-around-the-table kind of way. Fall opens up a world of food that makes you want to snuggle up in front of the fireplace in a big ol' armchair and dig into a bowl of something delicious and comforting. 

This recipe is exactly that - rich, sloppy, delicious, and comforting. I found the original recipe on Earthy Feast, but have made a few tweaks of my own. This is a very forgiving recipe, especially when it comes to the filling, so feel free to add in some of your favorite fall foods - turkey, chicken, root vegetables of pretty much any kind - or subtract things that you're not super into. The crust of any pot pie is my favorite part, and this one with parmigiano reggiano cooked into it is particularly tasty - the cheese gives it extra depth and balances out the sweetness of the pumpkin and chestnuts. Also, don't be intimidated by the ingredient list length - this is actually a fairly simple recipe, although it does take a little bit of time. And it comes out of the oven looking super impressive.


Ingredients for Vegetable Filling

1 small sugar pumpkin, cut into chunks and roasted (you can substitute butternut squash if you can't find pumpkin)

3 large carrots, chopped

2 celery stalks, chopped

1 jar chestnuts, roughly chopped

2 cups stock

1 yellow onion, chopped

1/2 bunch of kale (about 4 cups chopped, stems removed)

4 garlic cloves, minced

generous salt and pepper

pinch of pepper flakes

dash of sage

dash of thyme

olive oil for sautéing


Ingredients for the Roux

1 generous pat of butter

2 tablespoons flour

 stock, about 2 ladles full (taken from above)

salt, pepper


Ingredients for Crust

1 and 3/4 cup flour

1 stick of cold butter, diced

2 egg yolks

1/2 cup of Parmigiano Reggiano, grated (or, like, more. I always do more.)

1/2 teaspoon salt

1/2 teaspoon pepper

1 egg for egg wash

Sea salt flakes



-Preheat oven to 350 F.

-Wash, peel, chop and roast the small sugar pumpkin on 350 F for 10 minutes, or until softened. When done, set aside and turn oven up to 375 F.

-Sauté the carrots, onion, garlic, and celery on medium heat with a little olive oil, salt and pepper.

-Wash and chop the kale, removing the stems. Add to the sautéing vegetables, along with the broth (minus 2 ladle-fulls - see below), and let wilt on low.

-Make a roux: melt butter in a medium pot, then whisk in two tablespoons of flour, one at a time. Cook for a minute or two, and then add two ladle-fulls of stock – one ladle at a time - while whisking to incorporate. Cook for another few minutes.

-Mix roux in with remaining filling ingredients.

-Combine flour and butter for crust either with your hands (lightly rubbing the ingredients together with your fingers) or with a standing mixer, until the mixture resembles crumbs.

-Add egg yolks, salt, pepper, and parmigiano to flour/butter mixture and combine with a fork until it just comes together. (If the dough is still too crumbly, feel free to add a few tablespoons of ice cold water, 1 at a time.)

-Roll out dough on a well floured surface.

-Place filling in a large oven-proof dish, but don’t fill to the brim. You can also divide the filling amongst smaller, individual-sized bowls if you want. The world is your oyster, my dear.

 -Place crust over the top the dish(es) and pinch edges around the rim to seal. Slash a few vents so that steam can escape. 

-Brush the crust with an egg wash and sprinkle with sea salt flakes. 

-Bake for 35 minutes on 375 F, or until crust is golden and filling is bubbling.

Alice Bergen Phillips