---
comments: true
tags:
  - main
  - trader-joes
---
# :pie: Spicy Pumpkin Curry Pot Pie

![Spicy Pumpkin Curry Pot Pie](../assets/images/spicy-pumpkin-curry-pot-pie.png){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 8 | 1.17 hours |

## :salt: Ingredients

- :onion: 0.5 cup onion
- :carrot: 2 parsnips
- :sweet_potato: 1 cup squash
- :leafy_green: 3 handfuls kale
- :salt: some salt
- :falafel: 1 can garbanzo beans
- :jack_o_lantern: 1 jar [spicy pumpkin curry simmer sauce][1]
- :grapes: 0.33 cup raisins
- :pie: 1 pie crust
- :oil_drum: some canola oil spray
- :egg: 1 egg

## :cooking: Cookware

- 1 9-inch pie plate
- 1 fork
- 1 small bowl
- 1 pastry brush

## :pencil: Instructions

### Step 1

Preheat oven to 400°F. Sauté onion & parsnips in oil for 5 minutes. Stir in squash. Cover and cook 5 minutes. Add kale
and salt, stir, cover and cook another 5 minutes or so until vegetables are tender. Add garbanzo beans,
[spicy pumpkin curry simmer sauce][1] and raisins, stir to combine. Cover and reduce heat to simmer 5 minutes. Remove
from heat.

### Step 2

Remove pie crust from refrigerator. Lay crust on a clean work surface, smoothing any cracks with your hands. Grease a
9-inch pie plate with canola oil spray. Transfer simmered vegetables to pie plate. Top with pie crust, cutting three
oblong vents in center of crust.

### Step 3

Trim and seal crust edges (use a fork to crimp edges or use your hands for a more rustic look). In a small bowl, whisk
egg and 1 tablespoon water. Use a pastry brush to cover crust with egg wash.

### Step 4

Bake pie on center rack of oven for 30 to 35 minutes, or until crust is a deep golden brown. Remove from heat and let
sit 15 minutes before serving.

## :link: Source

- Trader Joe's

[1]: <../sauces-and-dressings/pumpkin-curry-sauce.md>