1.) Preheat your oven to 400°. While your oven is preheating, cut the top and bottom the pumpkin and then in half and scoop out the seeds (reserve seeds if you want to roast them or toss if not). Cut the pumpkin into about 8 pieces.

2.) Drizzle olive oil on the pumpkin pieces and sprinkle salt and pepper and place them on a cookie sheet that has been lined with parchment paper and roast in the oven for 35-45 minutes. You want them to be tender enough for a fork to easily pierce through the pieces.

3.) While the pumpkin is roasting, wash and dice your vegetables.

4.) In a large saute pan, heat about 3 tablespoons of olive oil on a medium heat and saute the diced vegetables until the onions are translucent and the carrots are fork-tender. Add more olive oil if needed.

5.) Add 1 tablespoon of butter to vegetable mixture and let that melt. Sprinkle in the 2 tablespoons of flour and stir. Let the flour and butter heat up (almost to a boil but be sure to stir as it heats up so that you don’t burn it). Add about 1/4 cup of the vegetable broth and stir to combine.

6.) Add the minced garlic and saute 1 minute. Then add the chopped kale and saute. Add the rest of the vegetable broth, garbanzo beans and continue to stir to combine all the ingredients (make sure the kale has wilted). Once the pumpkin has roasted and cooled enough to handle it, peel and chop it into bite-sized pieces. Stir in pumpkin to combine all of the vegetables and put in a baking dish that has been sprayed with cooking spray and set aside.

7.) Lower the temperature of your oven to 375°. For the crust, place the flour, cheese, salt, and pepper in a medium-sized bowl and whisk to combine. Add the yolks and butter. Stir to combine – you may want to use your hands to bring the crust together or you might be stirring a long time.

8.) Once all of the ingredients of the crust are combined, roll it out on a floured surface. You can use a rolling pin or even a wine bottle to roll the crust out – you just want to make sure you roll it thin enough so there is enough dough to cover your dish. It is helpful to flour the rolling pin and be sure there is enough flour under the dough so that it doesn’t stick to either the surface or the rolling pin. We used a 10-inch pie dish, so we rolled the crust out about 11 inches in diameter.

9.) Cover the pie dish with the crust. If your dough is larger than your pie dish, fold the dough under and tuck it in, otherwise you will have crust falling off the sides of your dish and on to the floor of your oven (trust us on this).

10.) Cut a few slits in the dough so the steam from the vegetable mixture can escape. Brush the top of the pie with the beaten egg, this gives the crust a nice color and shine. It’s optional but we think it adds a nice touch! Bake the pie for about 35-40 minutes, until the crust is golden brown. Let the pie rest on the top of the stove for about 5 minutes and then it is ready to eat! Enjoy!