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Vegetarian Thanksgiving Main Entree Recipe: Mini Pumpkin Pot Pie

These Mini Pumpkin Pot Pie are the perfect vegetarian Thanksgiving main dish. They also make great weeknight meals as they can be mostly prepped ahead of time. / Recipe adapted from Earthy Feast & The Kitchn.
Course Entree
Cuisine Vegetarian
Servings 4 mini pies
Calories 596 kcal
Author Shelly Westerhausen


  • 3 Tbsp unsalted butter
  • 1 sugar pumpkin , peeled and deseeded and chopped very small
  • 1 sweet onion , diced
  • 2 celery ribs , diced
  • 1 carrot , diced
  • 2 garlic cloves , minced
  • 1/4 cup frozen peas
  • 2 tsp chopped sage
  • 1/4 cup all-purpose flour
  • 2 Tbsp soy sauce
  • 1 1/2 cups vegetable broth or water
  • 1-15 oz can of white kidney beans
  • Salt / Pepper
  • 1 sheet of puff pastry , thawed


  1. Melt butter in a large stockpot over medium heat. Add pumpkin, onion, celery, and carrots and saute until soft, about seven minutes. Add garlic clove, peas, and sage and saute for another thirty seconds. Add flour and saute until vegetables are completely coated. Slowly pour vegetable broth while whisking vegetables to create a thick roux. Mix in kidney beans. Season with salt and pepper. Divide between 4 12 oz ramekins.
  2. Preheat oven to 375 degrees. Roll out the puff pastry and place the ramekins over the puff pastry. Use a sharp knife cut out a circle in the same size as the ramekin and repeat for all four pies. Place the puff pastry over the pies and cut a slit into the top of each puff pastry piece. Bake for 12 to 15 minutes or until puff pastry is browned on top.
Nutrition Facts
Vegetarian Thanksgiving Main Entree Recipe: Mini Pumpkin Pot Pie
Amount Per Serving
Calories 596 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 22mg7%
Sodium 1046mg45%
Potassium 1462mg42%
Carbohydrates 69g23%
Fiber 5g21%
Sugar 16g18%
Protein 11g22%
Vitamin A 32125IU643%
Vitamin C 40.2mg49%
Calcium 118mg12%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.