Thanksgiving

Curried Kale, Pumpkin, and Potato Pie

by:
October 21, 2016
4
4 Ratings
Curried Kale, Pumpkin, and Potato Pie
Photo by Mark Weinberg
  • Prep time 3 hours 20 minutes
  • Cook time 2 hours
  • Makes one 9 inch double crust deep-dish pie
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

What You'll Need
Ingredients
  • 2 tablespoons olive oil (30 g)
  • 10 shallots, chopped (about 250 g)
  • 1 bunch scallions, chopped (about 130 g)
  • 1 tablespoon curry powder (9 g)
  • 1 tablespoon cumin (9 g)
  • 2 teaspoons coriander (6 g)
  • 1 teaspoon turmeric (3 g)
  • 1 teaspoon cinnamon (3 g)
  • 1/2 teaspoon ginger (2 g)
  • 1/2 teaspoon cayenne pepper (2 g)
  • 6 cups peeled and cubed pumpkin (or squash) (about 900 g)
  • 1 large russet potato, peeled and cubed (about 300 g)
  • 4 cups vegetable broth (about 1 liter)
  • one can coconut milk (13.50/480 mL)
  • salt and freshly ground black pepper
  • 1 large bunch lacinato kale, roughly torn (about 145 g)
  • 1/4 cup fresh chopped cilantro (about 10 g)
  • 1/4 cup fresh chopped mint (about 10 g)
  • 1 recipe Hot Water Crust (https://food52.com/recipes...)
Directions
  1. Make the curry filling: in a large pot, heat the olive oil over medium heat. Add the shallots and scallions and saute until just starting to become tender, 3-4 minutes.
  2. Add the curry powder, cumin, coriander, turmeric, cinnamon, ginger, and cayenne - sauté until fragrant, about 45 seconds–1 minute.
  3. Stir in the pumpkin and potato, and toss well to coat in the spice mixture. Stir in the broth and coconut milk, and bring the mixture to a simmer over medium heat.
  4. Simmer the mixture, uncovered, until the pumpkin (or squash) is just starting to become tender, 20-25 minutes. The mixture will become visibly thicker as it cooks.
  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 it up to 48 hours ahead of time, and hold it in the refrigerator until ready to assemble and bake).
  6. Preheat the oven to 375°F/190°C with the oven rack in the center. Line a baking sheet with parchment paper, and place a 9 in/23 cm springform pan on top of 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 (discard it/save it as scrap dough for adding decorations to the top). 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.
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  • Brooke Williams Buffington
    Brooke Williams Buffington
  • Alex
    Alex
  • Anna
    Anna
  • Emilette
    Emilette
Erin Jeanne McDowell
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, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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4 Reviews

Alex
Alex December 29, 2023
Do NOT use this recipe! There is so so so much liquid that even baking the pie for an extra half hour it was still a stew not a pie filling. There are also not nearly enough spices. This is some midwestern no spice white person BS. 4 cups of chicken stock is just way way way too much. You could do without any added liquid and the coconut milk would be plenty.
 
Anna
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
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.
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.