top of page

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.

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page