3 large russet potatoes
11/2 cups of chopped onions
3 minced cloves of garlic
2 cups of corn
2 tbs of olive oil
2 tsp of dried thyme
2 cups of Monterey jack cheese
salt
pepper
Begin by roasting the pumpkin and potatoes. Pumpkin must be seeded and halved and potatoes also halved. Roast in a 400 degree oven for one hour. Let cool and dice pumpkin and potatoes into 1/2 inch cubes. You can make the pie dough yourself or buy the already made deep-dish pie-crust. Prepare the crust as indicated on the package. Saute the chopped onions, garlic and corn in olive oil. Mix potatoes, pumpkin and saute onion mixture together. Add Monterey jack cheese and dried thyme, salt and pepper to taste. Spoon mixture into pie-crust and bake at 350 degrees for 30-40 minutes.
