Last night, I made a vegetarian pot pie for me and my hubby. It was perfect for the fall, and I'm wondering what other versions people use for this treat. I'd love to hear!

Here's a recipe for mine: Autumn Pot Pie

12 tbsp unsalted butter (or faux butter if you're vegan - it works)
2 cups of onions and/or leeks
1/2 cup flour
2 1/2 cups chicken or vegetable stock
Salt and Pepper to taste
Various chopped, fresh herbs - rosemary, flat-leaf parsley, sage, thyme.

1 celery root, chopped
2 cups potatoes, chopped
1 1/2 cups carrot, chopped
1 1/2 cups green beans or peas, chopped

1 large heirloom-variety roasting pumpkin (Long Island Cheese is wonderful) or 4 smaller roasting pumpkins

1 round of pate brisee (Julia Child's recipe is still the best from Mastering the Art of French Cooking) or puff pastry.

Cook pototates and celery root in salted, boiling water, until tender. Remove from water with slotted spoon and add carrots and green beans/peas, cooking until tender. Remove.

Melt the butter in a large pot. Add onions/leeks and cook until translucent. Lower the heat and add flour, stirring and cooking for a few minutes. Add the stock and bring to a simmer (watch for sticking or burning on the bottom). Add salt and pepper to taste. Add fresh herbs. Remove from heat and add vegetables to sauce mixture.

De-seed the roasting pumpkin(s) and fill with vegetable mixture.

Roll out the pate brisee and then place over the top of the pumpkin. (Just before placing, brush the edge of the pumpkin with an egg wash for better adhering.) Brush top with a 1 egg-yolk, 2 tbsp heavy cream wash. Cut three vents in the top. Crimp edges of pastry or create decorative edges in some way.

Brush the exposed pumpkin with olive oil.

Place in an oven, warmed to 400 degrees and bake until the pumpkin is easily pierced with a fork. Let sit 15 minutes before serving, scooping out the pumpkin flesh to add to the pot pie goodness.