3 Healthy Pumpkin, Carrot, & Potato Pie Recipes (Perfect for Two)

by DS ROAMSCOPE · December 7, 2025

3 Healthy & Cozy Pies That Cover Dessert and Dinner: Pumpkin, Carrot, and Potato.

Autumn and winter are the perfect seasons for warm, cozy baking. If your kitchen is stocked with pumpkin, carrots, potatoes, and rolled oats, this is your ultimate guide! We offer three phenomenal recipes that are perfectly sized for two people (with leftovers!) and are packed with healthy ingredients. We even show you how to swap fats for healthier alternatives like coconut oil and applesauce.You will be making:

Sweet and moist Pumpkin Carrot Cake.
Savory Potato and Pumpkin Pie with a classic crust.
Super-Healthy Potato and Pumpkin Quiche with an oat crust (gluten-friendly).

? Healthy Swaps: Oil Alternatives

To keep your baking low in fat, substitute vegetable oil in sweet recipes with healthier alternatives: melted coconut oil, Ghee (clarified butter), or, even better, unsweetened applesauce.

For a detailed recipe on how to make the perfect applesauce for baking, please check our special guide here: [The Secret to Moist Baking: Healthy Applesauce Oil Substitute].

☀️ 1. Sunny Pumpkin Carrot Cake (Sweet & Moist Pie)

The ideal dessert or breakfast treat. Recipe yields 4–6 servings.

Ingredient	Amount	Notes
Pumpkin (shredded)	250 g ( $1$ cup)
Carrot (shredded)	100 g ( $1/2$ cup)
All-Purpose Flour	180 g ( $1.5$ cups)
Rolled Oats	70 g ( $2/3$ cup)	Pulse into flour consistency!
Sugar (White/Brown)	150 g ( $3/4$ cup)
Eggs (Large)	3 pcs.
Fat	100 ml ( $1/3$ cup)	Use Melted Coconut Oil, Ghee, or Applesauce.
Baking Powder	1.5 tsp.
Spices	1 tsp Cinnamon + $1/2$ tsp Nutmeg

? Step-by-Step Instructions (Sweet Pie)

Prep: Preheat oven to $\mathbf{180^\circ\text{C}}$ ( $\mathbf{350^\circ\text{F}}$ ). Line an $18\text{-}20\text{ cm}$ ( $7\text{-}8$ inch) pan with parchment paper.
Flour Mix: Pulse $70\text{ g}$ of rolled oats into a fine flour and mix with all-purpose flour, baking powder, and spices.
Wet Ingredients: In a separate bowl, whisk eggs with sugar until light and fluffy. Slowly beat in the melted fat (or applesauce).
Batter: Gently fold the dry mixture into the wet ingredients. Do not overmix.
Final Step: Stir in the shredded pumpkin and carrot. Pour the batter into the prepared pan.
Bake: Bake for $\mathbf{45\text{-}55}$ minutes. Test with a toothpick. Cool completely before slicing.

? 2. Savory Pumpkin & Potato Pie (Classic Crust)

A hearty, savory pie that makes a perfect dinner. Recipe yields 4–6 servings.

Ingredient	Amount	Notes
All-Purpose Flour (for crust)	180 g ( $1.5$ cups)
Cold Butter (for crust)	90 g ( $6$ Tbsp)	Diced.
Potato (cubed)	200 g ( $1.5$ cups)
Pumpkin/Butternut Squash (cubed)	200 g ( $1.5$ cups)
Cheese (shredded)	100 g ( $1$ cup)	Cheddar, Parmesan, or Swiss.
Cream (Light/Heavy)	150 ml ( $2/3$ cup)
Eggs (Large, for filling)	2 pcs.
Onion	1 medium
Herbs	Rosemary, Thyme, Salt, Pepper	Sauté in Ghee or refined olive oil.

? Step-by-Step Instructions (Savory Pie, classic crust)

Crust: Cut cold butter into the flour and a pinch of salt until crumbly. Add $3\text{ tbsp}$ of ice-cold water and quickly form a dough. Chill for $\mathbf{15\text{ minutes}}$ .
Filling (Sauté): Dice potatoes and pumpkin into small cubes ( $\approx 1\text{ cm}$ ). Sauté the onion in a healthy oil (Ghee or olive oil), add the vegetables. Cook for $7\text{-}10$ minutes until slightly softened. Season well.
Blind Bake: Roll out the chilled dough and place it into an $18\text{-}20\text{ cm}$ pan. Prick the bottom with a fork. Blind bake for $\mathbf{10\text{ minutes}}$ at $\mathbf{180^\circ\text{C}}$ ( $\mathbf{350^\circ\text{F}}$ ).
Custard: Whisk the $2\text{ eggs}$ with the cream, salt, and pepper.
Bake: Spread the sautéed vegetables over the pre-baked crust, sprinkle with half the cheese. Pour the custard mixture over everything. Bake for $\mathbf{30\text{-}40}$ minutes.

? 3. Savory Oat Crust Quiche (Healthy & Gluten-Friendly)

A healthy, high-fiber alternative using a crust made entirely from rolled oats. Recipe yields 4–6 servings.

Ingredient	Amount	Notes
Rolled Oats (for crust)	200 g ( $2$ cups)
Boiling Water	150 ml ( $2/3$ cup)
Eggs	1 pc. (for crust)	+ $2\text{ pcs.}$ for filling
Potato (for filling)	200 g
Pumpkin/Butternut Squash (for filling)	200 g
Cream (for filling)	150 ml
Cheese	100 g

? Step-by-Step Instructions (Savory Pie, oat crust)

Oat Crust Base: Pour boiling water over the $200\text{ g}$ of rolled oats. Mix and let sit for $\mathbf{15\text{ minutes}}$ to hydrate. Add $1\text{ egg}$ , salt, and pepper.
Assemble Crust: Press this oat mixture firmly into the bottom and sides of an $18\text{-}20\text{ cm}$ pan to form the crust. Blind bake for $\mathbf{10\text{ minutes}}$ at $\mathbf{180^\circ\text{C}}$ ( $\mathbf{350^\circ\text{F}}$ ).
Filling & Custard: Use the same sautéed potato and pumpkin filling and the same custard ( $\mathbf{2\text{ eggs} + 150\text{ ml} \text{ cream}}$ ) as in Recipe #2.
Bake: Layer the vegetables, pour the custard, and sprinkle with cheese. Bake for $\mathbf{30\text{-}40}$ minutes.

You are now equipped with three stunning pie recipes that are both delicious and nutritious. These generous portions will fuel you for days! Enjoy your baking!

Support the Blog

If these recipes inspired your culinary journey:

Please share this article on social media to help others discover great cooking ideas.
Support our blog by sending a donation. Your support helps us continue creating quality content.

🌐

Support the growth of RoamScope.Space here:

roamscope.space/donate

Spread the love