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Recipe Summary test

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Using a fork, prick the bottom of the piecrust. Transfer to a baking sheet and bake for 10 minutes.

  • 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.

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