Greek Pumpkin Pie

Greek Pumpkin Pie

Made  times
Culinary Flavors 1

"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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1 h servings 773 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 773 kcal
  • 39%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 112.4g
  • 36%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.



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...

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