Print: Greek Pumpkin Pie

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!

Prep

18 min

Cook

42 min

Servings

Difficulty

Medium

Ingredients

2 , 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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/greek-pumpkin-pie