Spicy Pumpkin Curry Pot Pie

🥘 Ingredients

• onion ½ cup
• parsnips 2
• squash 1 cup
• kale 3 handfuls
• salt
• garbanzo beans 1 can
• spicy pumpkin curry simmer sauce 1 jar
• raisins 0.33 cup
• pie crust 1
• canola oil spray
• egg 1

1. 1

   Preheat oven to 400°F. Sauté onion & parsnips in oil for 5 minutes . Stir in squash . Cover and cook 5 minutes . Add kale and salt , stir, cover and cook another 5 minutes or so until vegetables are tender. Add garbanzo beans , spicy pumpkin curry simmer sauce and raisins , stir to combine. Cover and reduce heat to simmer 5 minutes . Remove from heat.
2. 2

   Remove pie crust from refrigerator. Lay crust on a clean work surface, smoothing any cracks with your hands. Grease a 9-inch pie plate with canola oil spray . Transfer simmered vegetables to pie plate. Top with pie crust, cutting three oblong vents in center of crust.
3. 3

   Trim and seal crust edges (use a fork to crimp edges or use your hands for a more rustic look). In a small bowl , whisk egg and 1 tablespoon water. Use a pastry brush to cover crust with egg wash.
4. 4

   Bake pie on center rack of oven for 30 to 35 minutes , or until crust is a deep golden brown. Remove from heat and let sit 15 minutes before serving.