Another Recipe from the Treebeards’ Cookbook… Pumpkin Pie

Another Recipe from
the Treebeards’ Cookbook…
Pumpkin Pie
450º and 350º
We believe we found the best pumpkin pie when we tested this recipe. The recipe calls for brown
sugar (instead of granulated sugar) and sweetened condensed milk, which results in a very
creamy custard. This pumpkin pie is great by itself or served with whipped cream (see recipe on
page 97 in our cookbook).
11/2 cups packed brown sugar
1 teaspoon salt
2 tablespoons all-purpose flour
1 1-pound, 13-ounce
can pumpkin purée
3 large or 4 small eggs, beaten
1
2 teaspoons cinnamon
2 /2 cups sweetened condensed milk
2 9-inch unbaked pie shells
1 teaspoon ginger
1
/4 teaspoon ground cloves
In a large bowl, mix brown sugar, salt, flour, cinnamon, ginger, cloves and
pumpkin purée. Mix in beaten eggs and sweetened condensed milk. Pour into
unbaked pie shells.
Bake at 450º for 20 minutes, reduce temperature to 350º and bake an additional
25 to 30 minutes or until pie tests done.
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Place on a wire rack to cool.
Makes two 9-inch pies.
Treebeards’ Tip:
Many cooks recommend baking pies on the lower rack of the oven. Oven proof glass pie plates
are preferred because they distribute heat better than metal pie plates. You can also look
underneath and see how the crust is browning. Test pie 5 to 10 minutes before the end of the
recommended baking time to allow for oven differences. If a pie browns too quickly, cover it
with an aluminum foil tent.
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