
Coconut Curry Pumpkin Pot Pie
Get to know pumpkin's savory side with this unique spin on a classic Minnesota comfort food. Canned pumpkin pumpkin purée means easier prep and no mess associated with removing a whole pumpkin's seeds and pulp. Plus, you can make this recipe anytime - not just during the limited fall harvest season.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)

Coconut Curry Pumpkin Pot Pie
00
Cook Time70 Minutes
Ingredients
2 tablespoons butter
2 shallots, diced
1 medium potato, peeled and diced
3 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 cup frozen peas
1 can chickpeas
1 tablespoon curry powder
½ teaspoon turmeric
¼ teaspoon coriander
2 tablespoons tomato paste
1 can coconut milk
1 cup pumpkin purée
2 sheets puff pastry
Directions
- Heat oven to 375 F.
- In large skillet, melt butter.
- Add shallots, potatoes, carrots and celery.
- Cook about 10 minutes, until vegetables are beginning to soften.
- Add garlic, peas and chickpeas and cook another 2 minutes.
- Add curry powder, turmeric, coriander and tomato paste. Mix to combine.
- Add coconut milk and pumpkin puree and mix to combine.
- Bring to a simmer and let cook 10 minutes, until sauce is thickened.
- Place one sheet of puff pastry in pie dish, cutting off any edges that go over the edge.
- Pour chickpea mixture into pie dish.
- Cover with additional puff pastry. I cut the puff pastry into ~½” strips and made a lattice design, but you can also just cover it with the sheet and pinch closed.
- Bake for 45 minutes, until puff pastry is golden and mixture is bubbling. Serve and enjoy!
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Prep Time
70 minutes
Cook Time
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Servings
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Makes 0 servings

Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb

Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb

Bulk Yukon Gold Potatoes, 0.5 Pound
$0.90 avg/ea$1.79/lb

Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb

Fresh Celery, 1 Each
$2.99

Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb

Stahlbush Island Farms Frozen Green Peas, 10 Ounce
$4.99$0.50/oz

Our Family Garbanzo Beans, 15.5 Ounce
$1.69$0.11/oz

L&B Curry Madras Seasoning, 2 Ounce
$8.29$4.15/oz

L&B Turmeric, 1.5 Ounce
$6.19$4.13/oz

L&B Ground Coriander, 1.7 Ounce
$5.79$3.41/oz

Contadina Tomato Paste, 6 Ounce
$1.49$0.25/oz

Geisha Original Coconut Milk, 14 Ounce
$2.99$0.21/oz

Festal Golden Pie Pure Pumpkin, 15 Ounce
$2.29$0.15/oz

Pepperidge Farm Puff Pastry Sheets, 17.25 Ounce
$7.29$0.42/oz
Directions
- Heat oven to 375 F.
- In large skillet, melt butter.
- Add shallots, potatoes, carrots and celery.
- Cook about 10 minutes, until vegetables are beginning to soften.
- Add garlic, peas and chickpeas and cook another 2 minutes.
- Add curry powder, turmeric, coriander and tomato paste. Mix to combine.
- Add coconut milk and pumpkin puree and mix to combine.
- Bring to a simmer and let cook 10 minutes, until sauce is thickened.
- Place one sheet of puff pastry in pie dish, cutting off any edges that go over the edge.
- Pour chickpea mixture into pie dish.
- Cover with additional puff pastry. I cut the puff pastry into ~½” strips and made a lattice design, but you can also just cover it with the sheet and pinch closed.
- Bake for 45 minutes, until puff pastry is golden and mixture is bubbling. Serve and enjoy!