Turkey & Pumpkin Tamale Pie

A Hearty Fall Delight

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Pies Mexican Moderate
Turkey & Pumpkin Tamale Pie
A fantastical image to inspire you.

This Ground Turkey and Pumpkin Tamale Pie is a comforting and flavorful dish, perfect for a chilly autumn day. The rich, savory filling, combined with the sweet and spicy flavors of the pumpkin and chilies, creates a truly satisfying meal. It's a great way to use a freshly baked pumpkin and is a healthier alternative to traditional tamale pies made with beef.

What You Will Need

Ingredients

For the Filling:

  • 1 small cooking pumpkin, 2½ lbs or less
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (15-ounce) can crushed tomatoes, undrained
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 tbs corn flour or masa

For the Cornbread Topping:

  • 1 cup medium grind cornmeal, yellow or white
  • 2 tsp baking powder
  • 2 cups milk
  • 1 large egg, beaten

The Process

Prepare the Pumpkin Puree & Pie Filling:

  • For the pumpkin, cut around the "equator" of the pumpkin and remove the stem and blossom ends. Scoop out as much of the seeds and stringy fiber as you can. Cut downward into wedges along the ribs. With a vegetable peeler, remove skin and the remaining fibers. Cut the peeled pumpkin into bite-size pieces ¾ inch or less. Cover with water and bring to a boil. Remove from heat and let stand and cool while you prepare the rest of the pie filling. Reserve the cooking water.
  • In a mixing bowl, combine the turkey, four finely chopped scallions, white parts only (reserve the green parts), salt, black pepper, cumin, oregano, and minced garlic.
  • Finely chop the jalapeno, then lightly sauté in a small amount of oil to blacken it a little and release the capsaicin. (It's good to have a vent and stove fan for this.) Add the cooked jalapeno to the meat mixture.
  • Form the meat into four large patties. In a large skillet over medium heat, cook the patties on each side for 3 minutes or until well done. Cut the patties into bite-size chunks and return them to the frying pan.
  • Once the meat is cooked, add the drained pumpkin, the green parts of the scallions, 1/4 tsp cinnamon, and 1/8 tsp ground cloves. Add 1 cup chicken or vegetable soup stock or pumpkin cooking water.
  • Cover and simmer for ½ hour. There should be lots of liquid remaining.
  • Once cooked, mix in 2 tbs corn flour or masa.
  • Evenly distribute the meat mixture into an ungreased 9x11 baking dish.

Prepare the Cornbread Topping:

  • While gently heating 2 cups milk, mix together 1 cup medium cornmeal and 2 tsp baking powder in a bowl. Add one beaten egg.
  • When the milk is just steaming, add the corn flour mixture a little at a time, stirring constantly until the milk is absorbed but the mixture is still fluid. Pour the mixture over the top of the meat and sprinkle with cheddar cheese.

Bake:

  • Bake in a preheated 375°F (190°C) oven for 30-35 minutes, until the cornbread topping is golden brown and the filling is bubbly.

Let cool slightly before serving. Serve with chopped tomato, chopped cilantro, more shredded cheese, salsa, or any other stylistic condiment.

Additional Ingredient Possibilities

You can also add any other stylistic vegetable, such as cut corn, red bell pepper, or another kind of mild chili, such as Anaheim or poblano (seeded, cut into pieces, and lightly sauteed), to the pie filling before baking.