Pumpkin & Sausage Pot Pie

Pumpkin and Sausage Pot Pie…oh my!

You ladies know how I love to whip up quick pot pies this time of year…and you also know how I love to make savory pumpkin dishes too.  So, I combined the two ideas and thus, this yummy supper was born.  It’s hearty, savory, flavorful and family friendly.  Plus…it’s quick and simple for your busy weeknights.


This recipe makes four really big individual pot pies or enough to make one large pot pie in an 8×8 baking dish that will serve out four large portions.
Shopping List
1 pound of ground Italian sausage (I used a sweet pork sausage)
1 onion, chopped
3 cloves of garlic, chopped
1 (15 oz) can of pumpkin (I used Libby’s)
2 cups frozen peas and carrots mix (in freezer department)
1 (16 oz) can of biscuits (I used Grands)
Extra Virgin Olive Oil (EVOO)
salt and pepper
Preheat oven to 375 degrees.
Grease (I used Pam) either an 8×8 baking dish or four individual oven safe bowls.  Set aside.
In a large skillet over medium-high heat, saute your sausage in a drizzle of EVOO.  Once browned and crumbly, add in your chopped onion, garlic and a liberal pinch of both salt and pepper.  Saute just a few minutes or until onions are tender.  Stir in your pumpkin and frozen veggies and heat through about three or four minutes.

  Pour your ground beef mixture into your prepared baking dish and then top with your uncooked biscuits.  If you’re using individual serving dishes, top each bowl with two biscuits.

Place serving dish(es) in oven and bake about 10 minutes or until tops of biscuits are browned.
Removed from oven and serve immediately.

Now, the bottoms of your biscuits won’t brown up because they’re resting on your pot pie mixture.  We love it this way, but if you want your entire biscuit cooked through, then you’ll need to cook them separately (perhaps while you’re mixture is simmering on the stove) and then just top your pot pie mixture with them and immediately serve.  Either way, delish!
A savory little way to enjoy pumpkin…and an easy little way to get dinner on the table.
And bonus, here are some other savory pumpkin recipes for you…

Pumpkin Sausage Pasta

 Pumpkin Sausage Ravioli Bake

And here are a few spins on Pot Pies…

 Tex-Mex Chicken Pot Pie

 Sloppy Joe Pot Pie

Enjoy friends!
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  • Narci October 7, 2015 at 10:55 am

    Pumpkin and pot pie together!! Yum!! Looks delicious!!

  • Danielle Pittman Forester October 7, 2015 at 6:48 pm

    You should do the show on Food Network… the Next Food Network Star!! I'd bet you'd get your own show!! 🙂

  • Betsy Kramer October 20, 2015 at 2:21 pm

    Oh my gracious! I made the Pumpkin Sausage Pot Pies last night! I made a few changes, since I am grain-free. I omitted the biscuits, added spinach to the veggies, and made a sweet potato hash brown crust. Turned out a bit like a pumpkin Shepherds Pie, and was fantastic. This will become a regular in my Fall meal rotation!

  • Edwina October 6, 2016 at 9:30 am

    The pumpkin sausage pot pie was a hit! My husband prefers a completely baked biscuit so we did it that way. He’s also sensitive to salt, so we didn’t add any and we didn’t miss it! SO EASY and delicious!