New in Grocery

Tamale Pie with Pumpkin Cornbread

Last Updated: November 10, 2015

Pumpkin is not just for sweet baking! Try baking it into savory breads and biscuits as well. Farmer's Market Organic Pumpkin makes a healthy, delicious addition to nearly everything judging from their recipe list. Our current favorite is this vegetarian Tamale Pie with Pumpkin Cornbread, adapted from Veggie by Season.

Tamale Pie with Pumpkin Cornbread



  • 1 TBSP olive oil
  • 2 bell peppers, diced
  • 1 yellow onion, minced
  • 2 garlic cloves, minced
  • 1 15.4 oz. can fire roasted diced tomatoes with chilies, drained
  • 1 15 oz. can pinto beans, drained and rinsed
  • 1 tsp. chili powder
  • 2 tsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • salt and pepper to taste


  • 1 1/2 c. Arrowhead Mills Cornbread Mix
  • 1 egg, beaten
  • 1 cup milk
  • 1/2 cup canned Farmer's Market Organic Pumpkin
  • 1 TBSP honey
  • pinch of cayenne pepper


  • avocado
  • chopped cilantro
  • grated cheddar
  • sour cream


Preheat oven to 350 degrees.

Heat a large skillet over medium heat, add 1 tbsp. olive oil, peppers, onion and garlic. Season with salt and pepper, sauté for 10 minutes until vegetable have softened.

Meanwhile, in a mixing bowl whisk together egg, milk, pumpkin and honey. Add cornbread mix, sprinkle of cayenne, and stir until mixture just comes together.

Add spices, tomatoes, beans, and corn to onion, peppers, and garlic mix. Stir well and taste. Adjust seasonings.

Pour into a casserole dish, then spread with cornbread mix.

Place in oven and bake for 30 40 minutes, until cornbread is golden brown and set.

Let cool a few minutes. Serve on plate or bowl and add desired toppings.

Need some kitchen inspiration?

For more seasonal recipes, turkey roasting tips, and local products check out our 2015 Thanksgiving Guide.

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