Greek Pumpkin Pie

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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!

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

  • teaspoon ground nutmeg

  • 2 sheets frozen puff pastry, thawed

  • 1 egg, slightly beaten

Directions

  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 Facts (per serving)

773 Calories
32g Fat
112g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 773
% Daily Value *
Total Fat 32g 41%
Saturated Fat 8g 42%
Cholesterol 31mg 10%
Sodium 557mg 24%
Total Carbohydrate 112g 41%
Dietary Fiber 7g 26%
Total Sugars 45g
Protein 13g 26%
Vitamin C 7mg 7%
Calcium 69mg 5%
Iron 5mg 28%
Potassium 588mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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