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
- pumpkin puree: 2 cans (15 ounce cans)
- white sugar: 0.75 cup
- raisins: 1 cup
- fine semolina: 1 cup
- ground cinnamon: 0.5 tsp
- ground cloves: 0.25 tsp
- ground nutmeg: 0.125 tsp
- sheets frozen puff pastry: 2 piece (thawed)
- egg, slightly: 1 piece (beaten)
Metric Conversion
Stages of cooking
-
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.
