Spicy Autumn Pie
Elevate your seasonal table with this Spicy Autumn Pie, a savory celebration of fall’s finest produce and warming spices. Packed with roasted butternut squash, sweet potato, and carrots, this hearty pie is infused with a bold blend of cinnamon, nutmeg, cumin, paprika, and a touch of red chili flakes for a perfectly balanced kick. Nestled in a flaky, ready-to-use pie crust and bound together with a creamy Parmesan custard, every bite is rich, velvety, and full of cozy autumn flavor. Topped with a sprinkle of fresh thyme and baked to golden perfection, this dish is ideal as a standalone meal or a show-stopping side for festive gatherings. Quick to prep and easy to customize, Spicy Autumn Pie captures the warmth and spice of the season in every slice.
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Recipe Information
Ingredients
- 2 cups (diced) butternut squash
- 1 medium (peeled and diced) sweet potato
- 1 cup (sliced) carrot
- 3 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 ready-to-use pie crust
- 0.33 cups heavy cream
- 1 large egg
- 0.5 cups grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the diced butternut squash, sweet potato, and sliced carrot.
Drizzle the vegetables with olive oil, then sprinkle with ground cinnamon, nutmeg, cumin, paprika, red chili flakes, salt, and black pepper. Toss to coat evenly.
Spread the seasoned vegetables onto a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables roast, prepare the pie crust. If using a ready-to-use crust, fit it into a 9-inch pie pan and trim any excess edges. Reserve.
In a small mixing bowl, whisk together heavy cream, egg, and grated Parmesan cheese. Set aside.
Remove the roasted vegetables from the oven and allow them to cool for 5 minutes.
Spoon the roasted vegetable mixture into the prepared pie crust, spreading them out evenly.
Pour the cream mixture over the vegetables, ensuring it seeps into the gaps.
Sprinkle fresh thyme leaves over the top for an herbal touch.
Bake the pie in the preheated oven for 25-30 minutes, or until the custard is set and the crust is golden brown.
Remove the pie from the oven and let it cool for 10 minutes before slicing.
Serve warm and enjoy the spicy, savory flavors of autumn!
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 21.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 777 mg | 60% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
