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Pumpkin and Mushroom Pie

Serves 4
Time 1 hr 50 min
Cremini mushrooms, pumpkin, lentils, herbs and feta cheese are piled on a hearty wheat pastry and baked, yielding a satisfying vegetable pie. Serve with a simple green salad, if you like.
Special Diets:
Ingredients
  • Pie Dough
  • 1 egg beaten
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup orange juice
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • Pumpkin and Mushroom Filling
  • 6 tablespoons canned pumpkin
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh sage plus 4 whole leaves
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot chopped
  • 1 pound cremini mushrooms sliced
  • 1/4 cup red wine
  • 1/4 cup cooked lentils
  • 1 egg yolk
  • 1/4 teaspoon ground black pepper
Method

For the dough, mix together egg, oil, juice and 1/4 cup water in a medium bowl until combined. Add both flours and mix until dough is smooth. Cover and refrigerate for at least 1 hour.

Meanwhile, for the filling, mix together pumpkin, feta cheese, chopped sage, salt and pepper. Set aside. Heat oil in a large skillet over medium high heat until hot but not smoking. Add shallots and cook until translucent and aromatic, about 1 minute. Add mushrooms and cook until they have released their liquid, 3 to 5 minutes. Stir in wine, scraping to release any browned bits on the bottom of the skillet. Cook until wine has evaporated, about 2 minutes. Set skillet aside.

Preheat the oven to 375°F. Remove dough from refrigerator about 15 minutes before you plan to assemble pies to allow it to soften before rolling. Divide dough in half. Working on a well-floured surface, roll each piece of dough into an 8-inch circle. Divide lentils between the two pieces of dough and spread out to cover each, leaving a 1/2-inch border. Top each with half of the pumpkin mixture, followed by half of the mushroom mixture. Moisten the edge of the dough with a little water, then fold each circle over the filling to make a half-circle and seal each pie by pinching its edges between your fingers firmly. Beat egg yolk and 1 tablespoon water together in a small bowl to make an egg wash. Brush each pie with a bit of the egg wash, then poke 3 or 4 holes in the top of each to allow moisture to escape. Arrange whole sage leaves on top of the pies, brushing the bottom of each leaf with a bit of the egg wash to secure them in place.

Bake pies on a parchment paper-lined baking sheet until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Pie Dough
  • 1 egg beaten
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup orange juice
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • Pumpkin and Mushroom Filling
  • 6 tablespoons canned pumpkin
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh sage plus 4 whole leaves
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot chopped
  • 1 pound cremini mushrooms sliced
  • 1/4 cup red wine
  • 1/4 cup cooked lentils
  • 1 egg yolk
  • 1/4 teaspoon ground black pepper