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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, combine the diced butternut squash, sweet potato, and sliced carrot.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a small mixing bowl, whisk together heavy cream, egg, and grated Parmesan cheese. Set aside.

Step 7

Remove the roasted vegetables from the oven and allow them to cool for 5 minutes.

Step 8

Spoon the roasted vegetable mixture into the prepared pie crust, spreading them out evenly.

Step 9

Pour the cream mixture over the vegetables, ensuring it seeps into the gaps.

Step 10

Sprinkle fresh thyme leaves over the top for an herbal touch.

Step 11

Bake the pie in the preheated oven for 25-30 minutes, or until the custard is set and the crust is golden brown.

Step 12

Remove the pie from the oven and let it cool for 10 minutes before slicing.

Step 13

Serve warm and enjoy the spicy, savory flavors of autumn!

Nutrition Facts

Serving size	(928.6g)

Amount per serving	% Daily Value*
Calories	1294.6

Total Fat 95.8g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 7.6g
Cholesterol 342.6mg	0%
Sodium 3532.9mg	0%
Total Carbohydrate 84.1g	0%
Dietary Fiber 24.1g	0%
Total Sugars 21.1g
Protein 30.3g	0%

Vitamin D 53.8IU	0%
Calcium 777.1mg	0%
Iron 7.7mg	0%
Potassium 2015.3mg	0%

*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.

Source of Calories

Fat: 65.3%

Protein: 9.2%

Carbs: 25.5%