Deep-Dish Potato and Pumpkin Pie

Ingredients

• 4 large potatoes, peeled and cut into 1/2 inch cubes
• 1/2 cup canned pumpkin puree
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup half-and-half
• 1/2 cup shredded sharp cheddar cheese
• 1 9-inch pie crust

Directions

1. Preheat oven to 375°F.
2. In a large bowl, combine potatoes, pumpkin puree, onion, garlic, thyme, garlic powder, nutmeg, flour, Parmesan cheese, olive oil, salt, and pepper. Stir to combine.
3. In a small bowl, whisk together half-and-half and cheddar cheese.
4. Pour potato mixture into the pie crust and top with the cheddar cheese mixture.
5. Bake for 35-40 minutes, or until the potatoes are tender and the cheese is melted and golden brown.
6. Let cool for 10 minutes before slicing and serving.

Interesting Facts

• This deep-dish potato and pumpkin pie is a great way to use up leftover mashed potatoes.
• The pumpkin adds a great flavor to the potato filling and helps to keep it moist.
• You can substitute sweet potatoes for the regular potatoes if you prefer.
• This dish can be served as a side dish or as a main course.