Here is the recipe for the pumpkin pot pie. I should tell you that it isn't an exact recipe, as I was winging it as I went along. But this is what I used and did for my second attempt, which came out pretty good. Also, this was for a 9x9 baking dish. It made four servings. I guess you would have to double it up to make more.
Ingredients
1 small pumpkin, cleaned, peeled, seeded and cut into 1cm cubes
2 to 3 tablespoons of oil
2 to 3 tablespoons of Kraft Greek salad dressing
1 teaspoon nutmeg
1 cinnamon stick (or 1/2 teaspoon cinnamon)
1 tablespoon of butter
1 tablespoon of all-purpose flour
1 1/2 cup of milk
1/2 can of corn
1/4 cup shredded cheddar cheese
Salt and pepper to taste
1/2 package of Tenderflake Puff Pastry
Directions
1. Preheat oven to 425 degrees F.
2. Heat up oil and salad dressing over medium heat in saucepan on stove top.
3. Add cubed pumpkin, and sauté. Stir to ensure pumpkin does not stick.
4. Add nutmeg, break cinnamon stick in two and add (or add cinnamon powder if using).
5. Add salt and pepper.
6. When pumpkin starts to get soft, add butter. Stir to melt.
7. Add flour and stir in until dissolved.
8. Add milk and increase heat. Allow to come to boil. Stir constantly.
9. Reduce to a simmer. Allowing milk to thicken up. Time will vary depending on heat source.
10. Taste for seasoning. Adjust accordingly.
11. Discard cinnamon stick if using.
12. Add corn and stir to heat through. Set filling aside.
13. Lightly flour work surface, rolling pin and puff pastry. Roll out dough to approximately 9x9. (if doubling the recipe, use the whole package and roll out enough to fit baking dish being used)
14. Place pumpkin filling in baking dish. Top with shredded cheese. Top with puff pastry and tuck in the edges. Make four ventilation slits in puff pastry.
15. Bake for approximately 25 minutes or until puff pastry is golden. Keep eye on baking dish as cheese and filling can sometimes boil out.
16. Remove and allow to cool for about 5 minutes.
17. Serve and enjoy!!!!
Hope you like it as much as I did. You can add different vegetables instead of corn, but I found that corn did not over power the taste of the pumpkin!
