Stuffed Pumpkin Pot Pie
A sweet pie pumpkin stuffed with a wholesome mix of vegetables, mushrooms, and a rich, dairy-free filling.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2
Ingredients
- 1 Sugar Pumpkin (30 Ounces)
- 3/4 Cup Frozen Mixed Vegetables (corn, green beans, carrots, and peas)
- 1 Cup Diced Mushrooms
- 1/3 Cup Plain Unsweetened Almond Milk
- 1/3 Cup Diced Yellow Onion
- 1/3 Cup Vegetable broth
- 1/4 Cup Oat Flour (see notes)
- 2 Tbsp Nutritional Yeast
- 1 Tsp Garlic Powder
- 3/4 Tbsp Flax Seed Meal
- 1/2 Tsp Thyme
- 1/4 Tsp Sage
- 1/8 Tsp Black Pepper
- Salt (if desired)
Instructions
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Preheat the oven to 375 Fahrenheit.
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Carve a lid in your pumpkin and remove all the seeds and stringy insides.
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In a mixing bowl, add oat flour, almond milk, flax seed meal, nutritional yeast, and spices then mix well.
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Next, mix in all remaining ingredients.
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Pour the mix into your pumpkin, place the lid on top, and wrap it completely in foil.
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Place the pumpkin on a baking sheet and bake for 90 minutes.
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Let cool and serve as a whole or cut into fourths. Don't forget to use your spoon to take break off pieces of the delicious pumpkin!
Notes
- Sugar pumpkins are also known as pie pumpkins and are smaller and rounder than a traditional carving pumpkin.
- If you like a thicker filling, add an additional tablespoon of oat flour and 1/2 tablespoon of flax seed meal.
- If your pumpkin is a different size, place a ziplock bag into the carved pumpkin and fill with water to determine how much filling is needed. Use this to scale the above ingredients to the desired volume.
