Curried Kale, Pumpkin, and Potato Pie

October 21, 2016
3 Ratings
Photo by Mark Weinberg
Author Notes

This recipe uses hot water crust for a crisp, sturdy exterior that perfectly accommodates plenty of filling on the inside. —Erin Jeanne McDowell

  • Makes one 9 inch double crust deep-dish pie
  • 2 tablespoons olive oil
  • 10 shallots, chopped
  • 1 bunch scallions, chopped
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 6 cups peeled and cubed pumpkin (or squash)
  • 1 large russet potato, peeled and cubed
  • 4 cups vegetable broth
  • one 12 ounce can coconut milk
  • salt and freshly ground black pepper
  • salt and freshly ground black pepper, to taste
  • 1 large bunch lacinato kale, roughly torn
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup fresh chopped mint
  • 1 recipe Hot Water Crust (
In This Recipe
  1. In a large pot, heat the olive oil over medium heat. Add the shallots and scallions and sauté until tender, 3-4 minutes.
  2. Add the curry powder, cumin, coriander, turmeric, cayenne, and ginger and sauté until fragrant, about 45 seconds–1 minute.
  3. Stir in the pumpkin and potato and toss to coat in the spice mixture. Stir in the broth and coconut milk and bring to a simmer.
  4. Simmer the mixture, uncovered, until the pumpkin is just beginning to be tender, 20-25 minutes. The liquid will evaporate and the mixture will become thicker.
  5. Season the curry with salt and pepper to taste, then stir in the kale, cilantro, and mint. Stir over low heat until the kale is wilted. Set the filling aside to cool slightly (or you can make the filling ahead of time and chill until ready to bake).
  6. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place a 9 inch springform pan on it.
  7. Prepare the hot water crust as directed by the recipe, then divide into two pieces—one about 2/3 of the dough (for the base and sides) and one about 1/3 of the dough (for the top).
  8. Start with the larger piece for the base and sides. Remember, you have to work with the crust while it’s hot to keep it pliable. I like to roll it out as best I can between two sheets of plastic wrap to about 1/4 inch thick (a little thicker is ok, too).
  9. Peel the top piece of plastic wrap off, then use the bottom piece to help you invert the dough into the springform pan. Don’t worry if it tears or small holes appear—you can patch it! Patch any holes, tears, or uncovered areas with more dough, and press well to ensure they’re sealed. (Alternatively, you can just press the crust in from the get go – just remember to work quickly!)
  10. Pour the filling into the pan and spread into an even layer. Transfer the springform pan back to the parchment lined baking sheet.
  11. Roll out the remaining dough between two sheets of plastic wrap to about 1/4 inch thick. Peel off the top piece of plastic wrap then use the bottom piece to help you invert the crust on top of the filling, then peel it away.
  12. Pinch the two crusts together at the sides, and pinch off any excess. Crimp the edges as desired to make sure they’re sealed together.
  13. Use the handle of a wooden spoon to make a vent in the center of the pie. Bake the pie until the crust is golden brown and steam is coming out of the vent, 30-40 minutes. Cool at least 15 minutes before unmolding, slicing, and serving.

See what other Food52ers are saying.

  • Brooke Williams Buffington
    Brooke Williams Buffington
  • Anna
  • Emilette
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

3 Reviews

Anna November 24, 2020
This is my go-to side for Thanksgiving dinner- it's delicious, it fits with the pie theme, and the hot water crust becomes an easy topic of conversation at the dinner table!
Emilette May 11, 2020
Really tasty! Perfect for using our cold-weather farm share. Since I made this during the Covid pandemic some substitutions were necessary. I switched the ratio of potatoes and squash. We also had no bread flour, so I used all all-purpose flour. I’m not sure if this is why the crust was so difficult to roll out, but my hot water crust was super crumbly. I patted the bottom and sides into place and could only place crumbly bits of crust dough atop the pie. Still it was delicious. I would recommend straining the broth out of the filling before placing it inside the pie crust.
Brooke W. November 1, 2016
This was a really tasty curry, but the pie crust was very difficult as I posted on the recipe for the dough. Plus, I have come to the conclusion that I am not a fan of the butter/shortening combo (sorry, can't find quality lard around here and we're a kosher household) is no comparison to an all-butter crust. It's just too powdery.