Cinnamon Pumpkin, Squash, Yam, Cheddar Pot Pie*

Pumpkin and Cinnamons.

What would you think that was? Jorge and I thought that it must have been some sort of casserole like at Thanksgiving when we saw this on the buffet line on the cruise we just got back from. When we met back at the table we laughed because we had both gotten one and they were big enough for us to split. Then we laughed because on the menu the dish was called “Pumpkin and Cinnamons” and the steak they were serving that night was on the menu as a “Strip Lion”…just what you should eat on a cruise!

So we dug in and discovered that the Pumpkin and Cinnamons was definitely not what we were expecting. Actually it had all kinds of different squash and was savory, instead of the sweet we were expecting. And I LOVED it! Out of everything we ate on the cruise, this was my favorite…by far! Well except for the Molten Lava Cake…but that is in a totally different category!

So when we got home, I vowed to recreate it. After a whole lot of googleing I found the recipe online from Carnival….but most of the ingredients did not have actual quantities. And the cooking directions were vague. AND the recipe was to make 100 pot pies! So I winged it….and maybe it is my ego, but I thought it was some how actually a little better then the one on the cruise! It was delicious! I added some raisins which I really think added little bursts of flavor…and I changed a few other small things…and I think it was heavenly! But then, how can something loaded with tasty squash, fresh herbs, three different cheeses, and heavy cream not be amazing??


Cinnamon Pumpkin, Squash, Yam, Cheddar Pot Pie

Recipe Note: I made this in 5 inch ramekins and it made 2 pot pies (with a little filling left over). But one of these pot pies was too much for one person. I would suggest using a little smaller ramekins and making 4 pot pies.


For the pumpkin mixture:
2 cups canned pumpkin
1 tablespoon rosemary, chopped
1 cup leek, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup heavy cream
1 tablespoon cinnamon
salt and pepper, to taste

For the squash and yam mixture:
1/2 cup onion, chopped
2 cups butternut squash, peeled and diced
2 tablespoons olive oil
1/2 cup heavy cream
1/2 cup golden raisins
2 cups sweet potatoes, cooked, and diced
2 scallions, chopped
5 large basil leaves, chopped
salt and pepper, to taste
1/3 cup cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
3 ounces brie, sliced thinly
1 pie crust
egg wash (egg white and water)


For the pumpkin mixture:
Preheat oven to 375 degrees. Mix pumpkin and rosemary and roast in oven for 20 minutes. While pumpkin is roasting, heat a deep pan over medium heat and add olive oil, leek, and garlic. Saute until wilted, about 8 minutes.

Next, add heavy cream, cinnamon, salt and pepper and cook over medium heat for 5 minutes. Then mix in the pumpkin mixture. Remove from stove. Spray ramekins with pam and divide the pumpkin mixture evenly into the bottom of the ramekins.

For the squash and yam mixture:

Heat olive oil over medium heat in a large pan. Add onions and butternut squash, saute for 6 minutes. Then add heavy cream and raisins and cook over medium until squash is cooked thoroughly. Next add the sweet potatoes, scallions, basil, salt and pepper and carefully mix. Then remove from heat and add in the cheddar, mozzarella, and brie folding in to the mixture until melted completely.

Layer the butternut squash mixture over the pumpkin mixture. Cut the pie crust into the size that will fit over the ramekin. Place the pie crust over the ramekin and press the edges of the dough onto the outside of the ramekin. Eggs wash the pie crust. Take another sheet and cut strips of 1cm each. Arrange these strips over the first sheet to form a trellis impression, egg wash the pie cruse and keep in the fridge until ready to cook and serve.

To cook: Preheat oven to 350 degrees. Place ramekins in oven and allow to cook for 25 minutes, or until the crust is perfectly golden. Serve immediately.

Adapted from: from Carnival

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63 Responses to “Cinnamon Pumpkin, Squash, Yam, Cheddar Pot Pie”

  1. 1

    Sharlene — August 17, 2010 @ 10:06 pm

    Pumpkin and cinnamon in a pie and it’s SAVORY? I think you’ve just stolen my heart. I can’t wait for the heat to calm down so I can turn on my oven and make this!

  2. 2

    Kerstin — August 17, 2010 @ 10:49 pm

    That first picture is amazing – I want to reach out and grab that fork! This is such a unique recipe too – yum!

  3. 3

    Lindsey @ Hot Polka Dot — August 17, 2010 @ 11:04 pm

    Unique and adorable! Can it get any better? Love this!

  4. 4

    sara — August 18, 2010 @ 2:27 am

    Wow, this pot pie sounds absolutely amazing! We have been having really chilly evenings here in Northern California, so even though it is still summer here, I am totally in pot pie mood! Yum!

  5. 5

    joudie's mood food — August 18, 2010 @ 2:42 am

    I love everything you just said in this post. The title is enough to get anyone going. What a little dish packed full of goodness. Cant wait to make this ASAP as autumn has arrived here in the UK….

  6. 6

    Cooking Recipes For The Diabetic « shiyan — August 18, 2010 @ 8:00 am

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  7. 7

    Josie — August 18, 2010 @ 8:34 am

    Those look really delicious, Jessica. I’m totally making them when the weather cools down.

  8. 8

    ErinsFoodFiles — August 18, 2010 @ 10:48 am

    Wow! That looks phenomenal!

  9. 9

    Samantha Angela @ Bikini Birthday — August 18, 2010 @ 2:40 pm

    Whoa, talk about perfect comfort food! I can’t wait to make this in the fall 😀

  10. 10

    Julie @ Willow Bird Baking — August 19, 2010 @ 12:32 am

    I saw this on Photograzing and just had to “favorite” it — it sounds SO delicious and just quintessentially fall! I can’t wait to try it!

  11. 11

    marla {family fresh cooking} — August 19, 2010 @ 5:29 am

    These pot pies sound amazing! I bet yours were way better than the ones on the cruise. Loving the addition of raisins for a “burst of flavor.” xo

  12. 12

    Lisa — August 19, 2010 @ 5:52 am

    WOW..such a creative and unexpected take on a pot pie. The combination of pumpkin, yam, squash and cheese is something I would love to try! Love your blog – the entry about freezing cupcake batter was a ray of light since I only need a few cupcakes at a time – most of the time! Also – looks who’s talking about great photos 😀

  13. 13

    Lorraine @ Not Quite Nigella — August 19, 2010 @ 6:23 am

    You’ve got such beautiful photography! That first picture looks so inviting! 😀

  14. 14

    A Plum By Any Other Name — August 19, 2010 @ 6:25 am

    What a FANTASTIC idea! I don’t have air-conditioning in my apartment, but rest assured, once the heat comes down a notch I am making these little lovelies! Thanks!

  15. 15

    newlywed — August 19, 2010 @ 7:21 am

    Looks delicious! This would make such a great vegetarian alternative for Thanksgiving!

  16. 16

    Julie M. — August 19, 2010 @ 7:58 am

    Oh wow! That does look delicious! I agree that yours is most likely better with the addition of raisins. I love the thought of a sweet little surprise with each bite!

    Thanks for stopping by. I look forward to sharing posts with you; your site is beautiful!

  17. 17

    kimberleyblue — August 19, 2010 @ 8:41 am

    What a unique and delicious-sounding dish! I never imagined such a thing…sounds simply amazing.

  18. 18

    dawn hutchins — August 19, 2010 @ 8:50 am

    This recipe has so many elements I love. Pumpkin and cinnamon are some of my most favorite ingredients!

  19. 19

    Sherry — August 19, 2010 @ 9:09 am

    You have such a gorgeous blog! I’m glad I could find it. These flavors are a bit early, but I don’t judge! This looks too lovely to not eat all year round=)

  20. 20

    peachkins — August 19, 2010 @ 9:23 am

    Oh my! you have such a wonderful blog. I love this! Thanks for dropping by mine. It’s so nice to meet you..

  21. 21

    Mimi — August 19, 2010 @ 10:39 am

    All the flavors of fall tucked in a very cute little pie. You have a lovely blog, thanks for visiting Mimi’s Kitchen.

  22. 22

    bianca — August 19, 2010 @ 12:23 pm

    What a delicious combo!

  23. 23

    Courtney @ Ice Cream & Wine — August 19, 2010 @ 1:29 pm

    Seriously, this just screams autumn to me. Send some up to D.C. for me…now! :)

  24. 24

    Grace — August 19, 2010 @ 1:36 pm

    What a lovely pot pie. The combination sounds delicious.

  25. 25

    Juliana — August 19, 2010 @ 1:36 pm

    This pie sounds delicious…what an interesting combination of ingredients…would love to try it :-)

  26. 26

    lisaiscooking — August 19, 2010 @ 2:56 pm

    This sounds so flavorful and decadent! I love the mix of cheeses and vegetables.

  27. 27

    Lynda — August 19, 2010 @ 4:23 pm

    Wow, this is amazing sounding-I had no idea what to expect when I read the ingredients list! Well done!
    You’ve got a great blog;thanks for visiting mine. :)

  28. 28

    Cooking Gallery — August 19, 2010 @ 6:22 pm

    You have gorgeous photography! I love all the photos you have here :)!

  29. 29

    Carolyn Jung — August 20, 2010 @ 12:03 am

    These are sooo adorable. I am already thinking they would be perfect come Thanksgiving time, too. 😉

  30. 30

    Pauline — August 20, 2010 @ 3:58 am

    Your mini pie looks so adorable and heavenly! I love anything with pumpkin in it, and the addition of cinnamon plus pumpkin to a pot pie sounds like the perfect dish for me. This sounds delightful to taste, and is a delight to look at in your gorgeous picture. The crust is cute with the lattice.

    Cruise food is amazing, isn’t it! No wonder people gain 10 pounds with those endless buffets and fancy three-course dinners. Thanks for sharing!

  31. 31

    5 Star Foodie — August 20, 2010 @ 8:55 am

    Heavenly delicious pot pie, what a wonderful combination of ingredients!

  32. 32

    Melissa (MelissaLikesToEat) — August 20, 2010 @ 9:30 am

    Looks delicious!!! Very unique!! That’s funny about the “Strip Lion”. Cruises can be funny like that. :)

  33. 33

    grace — August 20, 2010 @ 10:30 am

    what a unique and truly delicious filling for a good ol’ pot pie! this is comfort food to the extreme.

  34. 34

    Georgia @ The Comfort of Cooking — August 20, 2010 @ 12:29 pm

    Could you have possibly made a more fall-appropriate recipe? I think not! Definitely saving this to try once it gets a little chillier around here… I love the little lattice you did on the top! Thanks for sharing!

  35. 35

    Rosa — August 20, 2010 @ 12:31 pm

    A beautiful pot pie! That combination is mouthwatering!



  36. 36

    Blond Duck — August 20, 2010 @ 2:33 pm

    I love savory pies! And I adore pumpkin, so this would be right up my ally. I can’t wait until it’s fall so I can go pumpkin crazy!

  37. 37

    MaryMoh — August 20, 2010 @ 4:04 pm

    Wow….you re-created it!! Salute you for that! It looks perfect and delicious….mmmm. Beautiful picture.

  38. 38

    Cookie Sleuth — August 20, 2010 @ 10:57 pm

    This would be great at Thanksgiving! Yum!

  39. 39

    Michelle — August 23, 2010 @ 7:26 pm

    I haven’t had many savory pumpkin recipes,so I’m intrigued by all these ingredients being together in this lovely package. Great photos, by the way!

  40. 40

    Trysha — August 24, 2010 @ 10:47 pm

    This looks and sounds amazing! I’m craving fall in the worst way and I can’t thing of another way to celebrate fall. I’ll be printing this out and making it as soon as the temps dip. :)

  41. 41

    Joanne — August 25, 2010 @ 8:00 pm

    How crazy is this. I JUST got back from a Carnival cruise. I TOTALLY ordered this. Really liked it, but thought it could use some sprucing up to make it even better…and here I find you guys today! I can’t wait to try your version!

  42. 42

    sadaf — August 26, 2010 @ 6:05 pm

    looks great …. Ellegant 😉

  43. 43

    Haley — January 11, 2011 @ 11:16 am

    I just had this on the cruise to the Bahamas last week and I HAD to come home and search for this recipe. I called this pot pie “Thanksgiving in a Bowl” it was sooo delicious! Thank you for posting this – I will be making it this week in this 20 degree weather. 😛

  44. 44

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  46. 46

    Jan — January 14, 2012 @ 10:45 pm

    I too just got back from a Carnival Bahamas cruise a few days ago and had to find this recipe. This dish they served on the cruise was AMAZING! Cannot wait to try it -thank you!!!!

  47. 47

    Melissa — August 14, 2012 @ 9:53 am

    I made this last night. I’d had this on a Carnival Cruise and thought it was amazing. Not sure what I did wrong, but this did not turn out like the cruise’s. It was OK. But not amazing.

  48. 48

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  50. 50

    Debbie — February 14, 2013 @ 9:52 am

    Great recipe — enjoyed it last week on a cruise. So glad to find the recipe and will certainly make use of it.

  51. 51

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    Chetana — September 11, 2013 @ 8:58 pm

    So, I recently went on a cruise with Carnival, and I ate the very same thing, which prompted me to then try googling it so I could make it at home! They brought it for my family an I as a vegetarian entree and it was absolutely delicious (and completely overwhelming – none of us could finish it all, it was quite heavy). I will be making it soon and I can’t wait!!

  56. 56

    Barbara — September 20, 2013 @ 11:41 am

    Had this on a cruise and was instantly taken by it. Wonderful
    even ask the chef for the recipe and received it but for 100 servings.
    Can’t wait to try it at home

  57. 57

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    clab — September 16, 2014 @ 3:21 pm

    I was on a cruise as well and ate this! I’ve been looking all over for the recipe. However, mine had some small onions and a couple sliced cherry tomatoes. Thanks!

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  61. 61

    Rebecca — November 11, 2015 @ 8:05 am

    Thank you so much. Just got home from a cruise and this was the recipe I knew I needed to find. My children, who didn’t get to cruise with me, will love it!

  62. 62

    Kimberly Allen — November 24, 2015 @ 10:43 am

    Oh my gosh, I love this post. Your story of how your recipe came about is hilarious and you tell it well! This sounds yummy and I can’t wait to try it. Thanks for sharing!

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