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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

  1. Preheat the oven to 375 Fahrenheit.
  2. Carve a lid in your pumpkin and remove all the seeds and stringy insides.

  3. In a mixing bowl, add oat flour, almond milk, flax seed meal, nutritional yeast, and spices then mix well.

  4. Next, mix in all remaining ingredients.
  5. Pour the mix into your pumpkin, place the lid on top, and wrap it completely in foil.
  6. Place the pumpkin on a baking sheet and bake for 90 minutes.

  7. 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.