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Fantastic Shredded Pumpkin Pie

Fresh pumpkin is a star of this easy and delicious recipe. An excellent option for those few who do not enjoy the traditional pumpkin pie.
Prep Time 30 mins
Cook Time 40 mins
Course Dessert
Cuisine American, European
Servings 12 people


  • 2 pounds Fresh pumpkin Peeled, shredded
  • 1 Lemon Juice
  • 1 tbsp Orange zest
  • 1 tbsp Vanilla extract
  • 1 tbsp Pumpkin spice mix Ground cinnamon, nutmeg, ginger, cloves
  • 2 Eggs Beaten
  • 2 cups Flour All purpose
  • 2 cups Farina Cream of Wheat is my brand of choice
  • 1 cup Sugar I use raw
  • 1 tsp Kosher salt
  • 3 sticks Butter Unsalted, chilled, and diced


  • Grate pumpkin on the medium sized grater or in the food processor. Transfer to a large bowl.
  • Add juice of 1 lemon, 1 tbsp of pumpkin spice, 1 tbsp of vanilla, 1/2 cup of sugar, and eggs. Combine.
  • In a separate bowl, mix flour, farina, 1/2 cup of sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
  • Divide flour mixture into 3 parts.
  • Butter and flour a 9x13 inch baking pan.
  • Place one part of flour mixture on the bottom of the pan, do not press.
  • Add a layer of the pumpkin mixture, approximately half.
  • Add the second part of the flour mixture.
  • Top with the rest of pumpkin. Gently sprinkle the remainder of flour/butter mixture.
  • Place pan in the preheated oven at 350°F for approximately 40 minutes.
  • To check if the pie is done, take a toothpick and insert it into the center of the cake. If it comes out clean, or with a few moist crumb, this pie is done. Otherwise, you are going to need to add more baking time.
  • Once fully baked, let it cool to room temperature before serving.
Keyword dessert, Pie, Pumpkin, Pumpkin pie, Sweets, Thanksgiving