Rating: 4 stars
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In Greece we make two types of pumpkin pie: sweet and savory. This is a sweet pumpkin pie. If you happen to have a can of pumpkin puree lingering in your pantry perhaps you can give it a try!

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Recipe Summary

cook:
30 mins
total:
1 hr
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease a rimmed baking sheet.

  • Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.

  • Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.

  • Bake in the preheated oven until golden brown, 30 to 40 minutes.

Nutrition Facts

773 calories; protein 12.8g; carbohydrates 112.4g; fat 32.3g; cholesterol 31mg; sodium 557.1mg. Full Nutrition
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