Pumpkin Pot Pie With Sausage & Kale

I whipped up this tasty little pot pie in the spirit of fall and everything pumpkin around here. I loved using fresh pie pumpkins and ground pork instead of the traditional chicken, carrots, and peas. This recipe was a home run and I cannot wait to make it again for family around the holidays. It’s easy to prepare (even the crust is a breeze to whip up!) and bursting with fall flavors. Between the pumpkin, sausage, onions, sage, and dash of nutmeg, this is what cozy comfort food is all about. Grab a fork, pour a glass of wine, and dig in!

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour (spooned and leveled), plus more for the work surface
• ¼ teaspoon fine sea salt
• ½ cup (1 stick) cold unsalted butter
• 3-5 tablespoons ice water

For the Egg Wash:

• 1 egg
• 2 tablespoons cream or milk

For the Filling:

• 1 pound ground pork
• 1 large onion, finely chopped
• 1 1/2 teaspoons dried sage
• Pinch of ground nutmeg
• Hefty pinch of salt and pepper
• 1 small bunch of kale, tough stems discarded and coarsely chopped
• 1 medium-small sugar pie pumpkin, cut into 1/2-inch cubes (seeded but no need to peel), for a total of about 1 1/2 cups
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or pork stock

Directions

Make the Crust:

1. Prepare the Butter:
   Cube the cold butter into ½-inch dice with a sharp knife and place it in the freezer to cool back down after handling.
2. Mix the Dry Ingredients:
   Pulse the flour and salt in a food processor.
3. Incorporate the Butter:
   Add the cubed butter and pulse 12-16 times or until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining.
4. Add Water:
   With the machine running, gently pour the ice water, pulsing until the dough forms a ball. It may still be crumbly but should hold together when pinched. If it seems too dry, add a touch more ice water. Refrain from over-mixing.
5. Form the Dough:
   Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate until firm, about 45 minutes to 1 hour (you can also leave the dough in the fridge overnight).

Make the Filling:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Cook the Pork:
   In a large deep cast iron pot, cook the ground pork over medium-high heat using a wooden spoon to break up the meat. Cook until lightly browned and no longer pink. Remove the pork and drain it on a paper towel-lined plate.
3. Cook the Vegetables:
   In the same pot, add the onion, sage, nutmeg, salt, and pepper. Cook, stirring occasionally, for about 5 minutes until the onion softens.
4. Add Kale and Pumpkin:
   Add the kale and pumpkin to the pot and cook until they soften, about 5 minutes.
5. Add Flour:
   Sprinkle the flour over the vegetable mixture and stir well to combine.
6. Add Stock:
   Slowly add the stock, 1/2 cup at a time, stirring constantly. Bring to a boil, then reduce heat and simmer until the pumpkin softens and the mixture thickens slightly, about 8-10 minutes.
7. Return Pork to Pot:
   Return the cooked pork to the pot and stir to combine. Remove from heat and set aside for a few minutes.

Assemble the Pot Pie:

1. Roll Out the Dough:
   Roll out the chilled dough to about 1/8-inch thickness on a floured work surface.
2. Cover the Pot:
   Carefully place the rolled dough over the pot, being cautious of the hot filling. Fold the overhang inward and pinch to crimp the edges. Alternatively, pour the filling into a pie pan and cover with the rolled dough.
3. Add Vents and Egg Wash:
   Cut vents in the dough to allow steam to escape. Beat the egg with the cream or milk to make an egg wash and brush it over the crust.
4. Bake:
   Place the pot or pie pan on a rimmed baking sheet to catch any drips. Bake in the preheated oven until the crust is golden brown and the filling is bubbling around the edges, 45 to 50 minutes.

Cool and Serve:

1. Let Cool:
   Let the pot pie cool for about 15 minutes before serving to allow the filling to set.

Additional Tips:

• Variations: You can substitute the ground pork with ground turkey or chicken for a lighter version. Add other vegetables like carrots, celery, or potatoes for more variety.
• Make Ahead: The dough and filling can be made a day ahead and stored in the refrigerator. Assemble and bake the pot pie when ready to serve.
• Serving Suggestions: Serve this pot pie with a fresh green salad or roasted vegetables for a complete meal.

Enjoy this warm, comforting Pumpkin Pot Pie with Sausage & Kale, a perfect dish to celebrate fall flavors!