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Single slice Black Bean Pumpkin Tamale Pie on a blue ceramic plate with Le Creuset flame baking dish BoulderLocavore.com

Black Bean Pumpkin Tamale Pie

A saucy meat layer of ground beef, black beans, corn, pumpkin with warming spices is covered with a cornbread layer and cheese, baked to a soul-warming comfort food result.

This recipe is made with a gluten-free cornbread layer.  To adapt for gluten cornbread, refer to the Recipe Notes.

Course Main Course
Cuisine American
Keyword black bean tamale pie, pumpkin tamale pie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 188 kcal
Author Toni Dash

Ingredients

  • 1 pound Ground Beef 85% fat
  • 3 cups peeled and finely chopped Pumpkin
  • 1 large Yellow Onions peeled and chopped
  • 1 15-ounce can Black Beans drained and rinsed
  • 1 cup Corn Kernels frozen or fresh
  • 1 4-ounce can Mild Green Chilies drained
  • 1/2 cup Low-Sodium Chicken Broth
  • 2 tablespoons Apple Cider Vinegar
  • 1 8-ounce package Cream Cheese
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Chili Powder
  • 1 teaspoon ground Cumin
  • 1 12 1/2 ounce package Gluten-Free Cornbread Mix
  • 2 large Eggs lightly beaten
  • 1/2 cup Milk
  • 1/2 cup Pumpkin Puree
  • 3/4 cup shredded Sharp Cheddar Cheese
  • 3/4 cup shredded Monterey Jack Cheese

Instructions

  1. Preheat oven to 400 degrees.

  2. In a large skillet on medium-high heat begin to brown the ground beef breaking it into small pieces. After 3 to 4 minutes, add the onion and pumpkin. Fully brown the beef and allow onions and pumpkin to soften (5 additional minutes).  

  3. Add the black beans, corn and chilies. Stir to combine.

  4. Add the chicken broth, vinegar, cream cheese, salt, cumin and chili powder. Stir to combine and transfer into a 13 inch by 9 inch baking pan.

  5. In a large mixing bowl combine the cornbread mix, eggs, milk and pumpkin puree. Stir to fully combine. Spread the cornbread mixture on the top of the other ingredients in the baking pan.

  6. Place in the oven for approximately 20 minutes until the cornbread begins to brown and a toothpick comes out clean (of the cornbread top only).  

  7. When baking is complete add the grated cheese on top and return to the oven until it melts (5 minutes maximum). Remove from oven and let cool 5 minutes before serving.

  8. Serving: top with salsa, sour cream, guacamole, chopped fresh tomatoes, and/or chopped fresh cilantro

Recipe Notes

To use gluten cornbread mix:  use 8.5 ounce cornbread mix with 1/3 cup milk, 1 egg and 1/3 cup pumpkin puree.  Follow directions as written.

 

Adapted from Better Homes and Gardens

Nutrition Facts
Black Bean Pumpkin Tamale Pie
Amount Per Serving
Calories 188 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 71mg24%
Sodium 346mg14%
Potassium 271mg8%
Carbohydrates 6g2%
Sugar 1g1%
Protein 11g22%
Vitamin A 2745IU55%
Vitamin C 3.7mg4%
Calcium 127mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.