Greek pumpkin and raisin puff pastry pie

    1 hour

    A sweet filling of pumpkin, raisins, semolina and spices is sandwiched between layers of puff pastry in this delicious Greek dessert.

    3 people made this

    Serves: 6 

    • 2 (400g) tins pumpkin puree
    • 150g caster sugar
    • 145g raisins
    • 165g fine semolina
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 2 (320g boxes) frozen puff pastry, thawed
    • 1 egg, slightly beaten

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a rimmed baking tray.
    2. Heat pumpkin puree in a pan 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.
    3. Lay one puff pastry sheet on the prepared baking tray. Spread the pumpkin mixture over the pastry and cover with the other puff pastry sheet. Brush the top of the pie with beaten egg.
    4. Bake in the preheated oven until golden brown, 30 to 40 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Delicious - I'll never make regular pumpkin pie again.  -  04 Dec 2016


    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.  -  15 Nov 2013  (Review from Allrecipes US | Canada)


    I love pumpkin pie but never eat the crust,this was perfect for me!I'll be making this for the holidays,thank you for sharing!!  -  16 Oct 2015  (Review from Allrecipes US | Canada)