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.


  • 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


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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: www.recipelink.com from Carnival

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