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Greek Pumpkin Pie

Greek Pumpkin Pie

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Culinary Flavors

Culinary Flavors

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 773 kcal
  • 39%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 112.4g
  • 36%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

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.
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Reviews

freekflier
7

freekflier

11/15/2013

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.

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