Pumpkin Pot "Pie". Beyond Pie - A series of my favorite pumpkin recipes.

Recipe #5! The last one in the series. Yes, I know pie is in the title here BUT it is a savory "pie" with no crust. Instead, we save calories with a crumb topping. I don't think you'll miss the crust here. So this is comfort food without the calorie explosion but just as delicious. I like using individual ramekins for this because it helps with portion control but if you don't have them, don't worry. An 11x7 or 10" baking dish will work just fine. Adjust the amount of gravy in the filling to suit your taste as well. The cheese in the crumb topping will definitely bring everyone to the kitchen from the delicious smell of it baking. This is a vegetarian dish but if you have left over chicken or turkey and you'd like to add it, I won't stop you. Either way, serve a mixed greens salad with chopped apples and dried cranberries dressed with a white balsamic along side for texture and temperature balance. I hope you have enjoyed reading and making my top 5 favorite pumpkin recipes. And I hope one of them finds it's way into your holidays! Cheers!

Pumpkin Pot "Pie"

Makes 6 - 6oz. individual ramekins or use an 11x7 or 10” baking dish

For the filling:

3 cups pumpkin, peeled and diced

2 med/large potatoes, diced

2 large carrots, sliced ½ inch think

1 cup frozen peas, at room temperature

1 medium onion, diced

Olive oil for sautéing

2-3 tablespoons flour (depending on how thick you like your gravy)

2 cups chicken or vegetable stock

Salt and pepper to taste

For the topping:

½ cup rolled oats

½ cup flour

¼ cup shredded cheese (such as cheddar)

¼ cup finely chopped walnuts

4 tablespoons melted butter

Preheat oven to 350 degrees. Place pumpkin, potatoes and carrots on a foil lined baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes until fork tender. In the meantime, mix the crumb topping. Mix all topping ingredients with a fork in a small bowl until well combined. Set aside. Then saute the onion in olive oil in a large skillet. Once browned, reduce heat to low and sprinkle with flour, stir to coat the onions. Whisk in chicken broth gradually. Increase heat to medium and bring mixture to a boil. Season with salt and pepper. Add roasted vegetables and peas. Stir to combine and heat through. Adjust seasoning if necessary. Increase oven temp to 400 degrees. Pour hot filling mixture into baking dish or distribute evenly between ramekins (place ramekins on a parchment lined baking sheet). Top with crumb topping and bake for 15 minutes or until topping is nicely browned. Enjoy!