YORK, Pa. — Olivia's has more ideas on how to sneak pumpkin into dinner during the crisp fall season!
This Pumpkin Pot Pie is roasted and served in a pumpkin for the ultimate autumn vibes.
After stuffing your belly all evening, a Franken-tini will bring you back to life.
Meal
Pumpkin Pot Pie
Ingredients
1 pound, roasted pumpkin cubes
2 pounds, chicken thighs, roasted, then chopped
1 cup, onion, chopped
1 cup, celery, chopped
1 cup, carrots, chopped
1 cup, leeks, chopped
3 tablespoons, sage, finely chopped
2 tablespoons, thyme, finely chopped
1 teaspoon, black pepper
4 bay leaves
1/2 teaspoon, sea salt
1/2 gallon, chicken stock
1/2 cup, garlic butter
2 tablespoons, fresh ginger
1/2 cup, flour
Directions
Hollow out the pumpkin and cut it into cubes. Roast the cubes and pumpkin on parchment paper for approximately 15 minutes, with the oven set at 375 degrees Fahrenheit.
Melt the garlic butter on high heat. Add the ginger, onions, leeks, carrots and celery. Sauté everything until it is translucent. Add the flour and stir the pot constantly to make a roux for thickening. Add the chicken stock, thyme, bay leaves, salt and pepper. Bring it to a boil. Add the roasted chicken and pumpkin to the pot and bring it back to a boil. Transfer the contents to the hollowed-out pumpkin (which has also been roasted). Top the pumpkin with puff pastry and brush the pastry with egg. Bake the pumpkin in an oven at 375 degrees Fahrenheit until the pastry is browned.
This Pumpkin Pot Pie is best served with a side of creamy coleslaw!
Cocktail
Franken-tini
Ingredients
Stoli Salted Caramel Vodka
Pucker Sour Apple
Midori Melon Liquor
Apple juice
Marshmallow eyeball garnish
Directions
Fill a glass with ice. Add the vodka, Pucker, Midori and apple juice. Shake the drink. Strain it into a martini glass. Garnish the cocktail with marshmallow eyeballs.
