Pumpkin-Potato Pie

November 2008
Pumpkin-Potato Pie

by 2 people

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Serve with a green salad.

Makes: 6 servings

Prep: 25 mins

Bake: 20 mins

  • 1 baking potatopeeled, halved lengthwise and thinly sliced crosswise
  • 1 9 inch frozen piecrust shell, thawed
  • 1 tablespoon butter
  • 1 8 ounce package  sliced mushrooms
  • 1 bunch scallions, thinly sliced
  • 1 15 ounce can  pure pumpkin puree
  • 2 large eggs, beaten
  • 1/4 cup sour cream
  • Salt and pepper
  • 1/2 cup chopped walnuts
  1. Preheat the oven to 425 degrees . Place the potato in a large saucepan with enough salted water to cover by 1 inch. Bring to a boil, lower the heat and simmer until tender, about 8 minutes. Drain, then transfer to a bowl. Reserve the saucepan.
  2. Using a fork, prick the bottom of the piecrust. Transfer to a baking sheet and bake for 10 minutes.
  3. In the saucepan, melt the butter over medium heat. Add the mushrooms and scallions and cook until softened, about 7 minutes. Stir into the potato, along with the pumpkin puree, eggs and sour cream; season with salt and pepper. Spoon into the piecrust, sprinkle with the nuts and bake until set, about 20 minutes.
  • Clos du Bois Riesling 2007 (California), Snoqualmie Naked Riesling 2007 (Washington)
Tip For a change
  • Stir in 1 cup cooked crumbled sausage before baking.