Medium Dessert

Greek Pumpkin Pie

Name: Greek Pumpkin Pie
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 cans pumpkin puree , 15 ounce; 0.75 cups white sugar; 1 cup raisins; 1 cup fine semolina; 0.5 teaspoons ground cinnamon; 0.25 teaspoons ground cloves; 0.13 teaspoons ground nutmeg; 2 sheetss frozen puff pastry , thawed; 1 egg , slightly beaten

Total Time

18m prep · 42m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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!

Ingredients

2 cans pumpkin puree , 15 ounce
0.75 cups white sugar
1 cup raisins
1 cup fine semolina
0.5 teaspoons ground cinnamon
0.25 teaspoons ground cloves
0.13 teaspoons ground nutmeg
2 sheetss frozen puff pastry , thawed
1 egg , slightly beaten

Instructions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Grease a rimmed baking sheet.
3

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.
4

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.
5

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