Sweet Pumpkin Pie

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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

Fall is surely The Season for pumpkins and apples.  I know in the States pumpkin is a big deal and people make sweet and savory dishes with it. On the other hand, here in Greece pumpkin was not as popular as on the other side of the Atlantic. Only lately, have housewives started making things with this vegetable. Traditionally, pies are just about all that was made with pumpkin, sweet and  savory ones. Taking into consideration that Greece produced and continue to do so a very wide range of fruits and vegetables, pumpkin was spurned and did not enjoy the respect, usage, acceptance and love it enjoys in the US.

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Nevertheless as the University of Illinois informs us, “References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was nasalized by the French into “pompon.” The English changed “pompon” to “Pumpion.” Shakespeare referred to the “pumpion” in his Merry Wives of Windsor. American colonists changed “pumpion” into “pumpkin.””

There is a funny story in our folklore about an uneducated priest and a pumpkin. In Greek Orthodox religion worshipers must fasten for fifty days before Easter. In a small village in the central area of Greece many, many years ago the priest, so as to not lose counting of the days had the following idea: He took an empty pumpkin and threw 50 corn seeds in it. Every day that was passing by the priest removed one seed and so on and so forth. He figured out that the day the seeds would finish, that day would be Easter Sunday.

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Whenever someone from the poor and also uneducated peasants asked him how many days remained till Easter Sunday, the priest, so as to be on the safe side, sneaked into his home where he was keeping the pumpkin and counted the seeds. He then went on and answered the question.

One day, his wife found the pumpkin with the seeds in it. She thought that the priest put the seeds there in order to store them and keep them safe. She thought that that was an excellent idea and she picked some well-rounded healthy seeds herself and put them in the pumpkin.

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The next day when the priest went for the usual counting, he looked at the pumpkin stunned. He, immediately, thought that God increased the number of seeds so as to punish them by prolonging their fastening. So, from then on when they asked him how many days were left until Easter Sunday, he replies with holy fear:

“As the pumpkin showed neither this year nor next one we will have Easter Sunday”

(Source:  http://www.bkanellos.com/news)

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My family and I were on a trip to Nafplio and on our way back we saw these cute mini butternut squashes and I thought I should make a Sweet Pumpkin Pie the Greek way to show you one way of making this vegetable. It is extremely easy to prepare and it is not overly sweet. If you want to try something new and you are not the person who loves loads of sugar in her/his sweets, then I highly suggest you tried this one.

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For savory Greek pumpkin pies you can check these Marmarites from the island of Skyros!


5.0 from 5 reviews
Sweet Pumpkin Pie
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Pie
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 2 small butternut squashes
  • 1 kilo / 2 lb. pumpkin puree
  • ¾ cup sugar
  • 1 cup raisins
  • 1 cup fine semolina
  • ½ tsp cinnamon
  • ⅛ tsp ground nutmeg
  • ¼ tsp ground clove
  • 2 large puff pastry sheets or 4 small ones
  • 1 egg, slightly beaten with 1 tbsp water
Instructions/ Εκτέλεση
  1. Preheat oven to 200° C / 400° F.
  2. Take a big pan fill with water up to its middle and put the pumpkin cut in the middle, with the cut part phasing up.
  3. Bake for about an hour or until their inside is soft.
  4. Remove and let them cool.
  5. With a spoon dig them and take out all the inside.
  6. Put it in a blender and make it a puree.
  7. In a skillet put the pumpkin puree in medium/low heat and let absorb most of its liquids.
  8. Throw the sugar, raisins, semolina and spices and mix until they are all incorporated.
  9. Take two pans 29cm X 18cm / 12 in. X 7 in. or one large, butter them and place one puff pastry sheet in each.
  10. Divide the pumpkin mixture in two and pour the one half to the one pan and the second half to the other.
  11. Cover with another puff pastry sheet in each pan.
  12. Brush the puff pastry sheet with the egg wash to make it shiny and bake in the same temperature as above for about 30 minutes or until golden brown.

5.0 from 5 reviews
Γλυκιά Κολοκυθόπιτα
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Πίτα
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
  • 2 μικρές κολοκύθες
  • 1 κιλό πουρέ κολοκύθας
  • ¾ φλ. ζάχαρη
  • 1 φλ. σταφίδες
  • 1 φλ. σιμιγδάλι ψιλό
  • ½ κ.γ. κανέλα
  • ⅛ κ.γ. μοσχοκάρυδο τριμμένο
  • ¼ κ.γ. γαρύφαλλο
  • 2 φύλλα σφολιάτας μεγάλα ή 4 μικρά
  • 1 αυγό, χτυπημένο με 1 κ.σ. νερό
Instructions/ Εκτέλεση
  1. Προθερμάνετε το φούρνο στους 200° C.
  2. Κόψτε τις κολοκύθες στη μέση.
  3. Πάρτε ένα μεγάλο ταψί και γεμίστε το με νερό μέχρι τη μέση.
  4. Βάλτε μέσα τις κολοκύθες με την κομμένη τους πλευρά να βλέπει προς τα πάνω.
  5. Ψήστε για μία ώρα περίπου ή μέχρι οι κολύθες να μαλακώσουν εσωτερικά.
  6. Βγάλτε από το φούρνο και με ένα κουτάλι αφαιρέστε τη σάρκα τους.
  7. Βάλτε τη σε ένα μπλέντερ και κάντε τη πουρέ.
  8. Σε μια κατσαρόλα βάλτε το πουρέ κολοκύθας σε μεσαία/χαμηλή θερμοκρασία και αφήστε να απορροφήσει το μεγαλύτερο μέρος των υγρών του.
  9. Ρίξτε τη ζάχαρη, τις σταφίδες, το σιμιγδάλι και τα μπαχαρικά και ανακατέψτε μέχρι να ενσωματωθούν.
  10. Πάρτε δύο ταψάκια 29 cm X 18 cm ή ένα μεγάλο, βουτυρώστε τα και βάλτε ένα φύλλο σφολιάτας στο κάθε ένα.
  11. Διαιρέστε το μίγμα κολοκύθας στα δύο και ρίξτε το μισό στο ένα ταψί και το δεύτερο μισό στο άλλο.
  12. Σκεπάστε με το άλλο φύλλο σφολιάτας.
  13. Αλείψτε το φύλλο σφολιάτας με το αυγό, για να δώσει χρώμα και γυαλάδα και ψήστε στον ίδιο φούρνο για περίπου 30 λεπτά ή μέχρι να ροδίσει.

47 Responses to Sweet Pumpkin Pie

  1. Nicky says:

    This looks delicious. I like that this uses butternut squash. I actually prefer it to pumpkin. The flaky phyllo crust would be a nice contrast with the filling

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  3. Sweet Pumpkin Pie looks so wonderful and the presentation is outstanding!

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  5. A wonderful holiday dessert.

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  7. Angela says:

    These look delicious! thanks for linking up to DIY Inspired!

  8. 5
  9. Diane Balch says:

    Glad to hear that pumpkin is catching on in Greece. Pinned. Thanks for visiting Weekend Bites (formally Foodie Friday.)

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  11. Oh my, that looks fantastic!!

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  13. HI Kat, happy to see your pumpkin at our #theWeekendSocial. Of course you know I’ve pinned it.

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  15. Thanks for linking up the the Bloggers Brags Pinterest Party! Your post has been pinned to the Bloggers Brags Pinterest Board.

    My husband loves pumpkin everything! Thank you for sharing :)

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  17. Deepti says:

    Pumpkin pie looks great and a wonderful recipe..

  18. 10
  19. Thank you so much for adding your recipe link at our Grand Opening of #PureBlogLove . Your recipe look delicious! I hope to see you next week at 8 pm EST!
    Have a great day

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  21. Another heavenly looking recipe! Such a different take on pumpkin pie. Made my way here through the Project Parade. I’d love it if you visited my blog if you have the chance :)

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  23. Ha never new the word had a Greek origine and that is a funny story. Love the idea of using puff pastry instead, looks great.

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  25. Shirley Wood says:

    I enjoyed that story about the Priest and the pumpkin seeds. You pie would be great right now with a big glass of nice cold milk. Thanks for sharing with us at the Home Matters party.
    Pinned it!

  26. 14
  27. Thanks for the “pumpkin” tutorial. Who knew! And your style of pumpkin pie is new and unique to me. The Hubby is a pumpkin lover and I know he’d like this. Pinning!

  28. 15
  29. Joanne says:

    This sweet pumpkin pie sounds both so much like the American version but also so different! I must try it.

  30. 16
  31. Beth says:

    Great legend, Katerina. I don’t use pumpkin in a lot of recipes, but this variation looks nice.

  32. 17
  33. Sissi says:

    Beautiful sunny pie and such a funny story! You have made me almost want to bake a pumpkin pie even though I’m not a fan of pumpkins 😉

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  35. Debra says:

    Wow. This might show up on our Thanksgiving table. We do love our pumpkin here. Thanks for sharing the Greek story.

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  37. mjskit says:

    I’ve never seen a pumpkin pie that uses puff pastry and I just love it! I’ve always found the filling of pumpkin pie rather heavy and then a thick pie crust just makes it a heavy pie. The puff pastry really lightens it up. I need to try this!

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  39. damn delicious and hearthy pumpkin pie!!!

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  41. Kecia says:

    Oh this truly looks amazing!! I think I will have to save this one for my recipe box!

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  43. I LOVE LOVE LOVE pumpkins, this is one gorgeous pie, Katerina.

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  45. Daniela says:

    The tastiest inauguration of pumpkin time I can imagine :)
    Well done, looks yummy.

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  47. Louise says:

    Hi Katerina!
    Oh I do love that folktale and of course the tasty bits you have mustered up about pumpkins.

    I’m a bit surprised that pumpkins are not as popular there as they are in the states. I can understand how they are catching on though. The world of food seems to have erased its boundaries:)

    I’m really a klutz when it comes to working with puff pastry but this recipe sounds so intriguing, I had better Pin it for a day when I’m feeling extra lucky, lol…It sounds delicious and looks gorgeous!

    Yes, Fall is on it’s way here and apple season is right around the corner. Soon the Pumpkins will be at the doorsteps too…Thank you so much for sharing, Katerina…

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  49. The Greek version of pumpkin pie is beautiful, Katerina! That beautiful flaky top crust really makes it something special. I loved reading the story about the priest and the pumpkin too!

  50. 26
  51. Ditto for pumpkins here. They do not enjoy the same exalted status here as they do in USA.
    The flaky pumpkin pie baked to perfection looks beautiful and so delicious.

  52. 27
  53. marcela says:

    ohhh… now i became the hungriest person in the world!

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  55. Liz says:

    Your Greek version of pumpkin pie looks amazing!!!

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  57. εαν σου πω οτι δεν έχω δοκιμάσει ποτέ γλυκιά κολοκύθα…

  58. 30
  59. Kate says:

    I love all things pumpkin (and squash)

  60. 31
  61. This looks like an amazing pie Katerina – not what we typically think of here in the states, but an idea that I definitely plan to try.

    The vegetable you have pictured is called a butternut squash here in the states – it is usually eaten in savory dishes, rather than sweet ones, but as far as I’m concerned they are more or less interchangeable.

    Our garden is just about ready to give us some of both, so I can’t wait!

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  63. All buttery and delicious and a perfect way to greet fall. I love pumpkin/squash and everything to do with the fall season. I think these would be much easier to pack in the school lunches instead of the traditional pumpkin pie. Take Care, BAM

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  65. Ola says:

    It looks delicious. Interesting, as pumpkin was not so popular in Poland also, only these days young people inspired by Americans started to use it for different recipes

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  67. Love your pumpkin pie made with the puff pastry…it looks delicious.

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  69. What a different, creative twist on pumpkin pie!

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  71. This is different than American pumpkin pie but looks just wonderful. Bookmarking it to try soon.

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  73. Looks delicious Katarina, love pumpkin pie. Reminds me Thanksgiving is right around the corner.

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  75. Susan says:

    What a delightful-looking recipe, Katerina! Your crust is truly beautiful. Here, we call those Butternut squash but I know they are known as Butternut pumpkins in other parts of the world. I love them and could eat a whole half myself for dinner!

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  77. Kathy says:

    I love the Greek version of pumpkin pie….I wish I could enjoy a piece right now with my tea! Very nice!

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  79. Πίτα με φθινοπωρινό άρωμα Κατερίνα μου!
    Ιδιαίτερη, εύκολη, με χρώμα και γεύση που ταιριάζει τόσο πολύ στην εποχή.

  80. 41
  81. γεια σου Κατερίνα!!!
    πρωτότυπη η πίτα σου και μυρωδάτη!!!
    έχεις δίκιο για την κολοκύθα… δεν την χρησιμοποιούμε πολύ στην Ελλάδα.. παρόλο που μπορείς να φτιάξεις άπειρες συνταγές.
    Έχω φτιάξει παλαιότερα κάτι κέικ με κολοκύθα… μούρλια!!!
    φιλιά! :)

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  83. Marion says:

    Ωραία έμαθα και τη ρίζα της λέξης ”Pumpkin”
    Και την ιστορία με τον παπά δεν την ήξερα…πολυ καλή :)

    Εγώ θα μείνω όμως στη γλυκιά κολοκυθόπιτα. Πολύ μου αρέσει κι έχω χρόνια να φάω. Είναι πολύ ωραία πίτα.
    Την κάνουν σε πολλά μέρη της Ελλάδας γλυκιά.

    Καλοφάγωτη :)


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  85. Oh,the Greek version way to make pumpkin pie has me drooling! Love that it’s not overly sweet. Gorgeous crust!

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  87. What a gorgeous way to make pumpkin pie! My brain can almost smell it, LOL

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  89. I loved the story and the dish is beautiful.

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  91. Oh wow, this looks so good, Caterina! I like your version of pumpkin pie.

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