Two kind of pumpkin pies are made in Greece: sweet and savory. This pumpkin pie is delicious. You could try it if you happen to have a can of pumpkin puree sitting around in your pantry.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (15 ounce) cans pumpkin puree
- ¾ cup white sugar
- 1 cup raisins
- 1 cup fine semolina
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 2 sheets frozen puff pastry, thawed
- 1 egg, slightly beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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
| Calories | 773 kcal |
| Carbohydrate | 112 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 557 mg |
| Sugars | 45 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I love pumpkin pie but never eat the crust,this was perfect for me!I’ll be making this for the holidays,thank you for sharing!!
I might not ever make the custard style american pumpkin pie again! This was so easy and delicious. Sweet, but not too sweet. Definitely recommend buying higher quality commercial puff pastry or making your own to avoid that shortening flavor/residue in your mouth.