Jack-o’-Pot Pie

Jack O Pie (7)

Kids will go crazy for this pot pie designed to look like a jack o’ lantern. Serve it up with some history of why we carve pumpkins at Halloween, including how the Irish brought the tradition over, and how the original jack o’ lanterns were made from turnips and beets. Then dig in! This was a great follow-up to the Boo-Nana Bread Travis and I recently cooked up from Raddish Kids’ Spooky Kitchen crate.

To start, Travis helped dice one onion, and to peel and slice carrots into rounds. It’s the first time I let him do the peeling without any assistance, what a milestone!

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Melt 4 tablespoons Earth Balance butter in a pot over medium heat. Add the onion, carrots, and 1 teaspoon salt; cook for 8 minutes, until soft.

Add 1 (8-ounce) package sliced mushrooms; cook for 5 minutes.

Stir in 1/4 cup flour, 1/2 teaspoon black pepper, and 1/2 teaspoon sage. Cook for 1 minute.

Add 1 and 1/2 cups vegetable broth, 1/4 cup plain non-dairy creamer, and 1/2 cup frozen peas. Bring to a boil; continue to cook for 2 minutes, then remove form heat and set aside.

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Meanwhile, we needed to make our jack o’ lantern face! Roll out pre-made pie dough (check out Immaculate Bakery for a vegan option) and cover with a 9-inch pie plate. Trace around the circle and trim the excess dough.

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Travis loved selecting which pumpkin face we should “carve”.

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I carefully cut out the features with a knife. Older kids can tackle this step themselves!

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Place the pie pan on a baking sheet and spoon in the hot filling. Carefully place the dough on top. Bake at 400 degrees F for 17 to 18 minutes, until browned.

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Obviously the effect won’t last once you spoon in for servings… but the pumpkin sure looks spooky this way!

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