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Grated Pumpkin Pie

(by Tricia Sullivan)


This pie is a lot of work (almost entirely because of grating the pumpkin), but it’s the absolute best pumpkin pie you’ll ever have in your life.


For filling:

4 c. grated raw pumpkin

1 scant c. sugar

1/2 t. salt

1 heaping t. ground ginger

1/2 t. allspice

1/2 t. cinnamon

1/2 t. cloves

3/4 c. evaporated milk

2 or 3 eggs


1 unbaked pie shell


Preheat oven to 350 F.

Mix all filling ingredients together, and pour into an unbaked pie shell.

Bake for 1 hour or until knife inserted in the center comes away clean.


Read The Mother of All Road Trips, the story that accompanies this recipe.

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