This is a homemade Maple, Caramel, Pumpkin pie with a spelt crust. It was delicious, a bit like pumpkin candy or as my friend Bethane said, a pumpkin praline. It was an accident, I was going to Dr. up some pie filling but when I got to Whole Foods all that was left was organic pumpkin. So I quickly went through the recipe file in my brain and remembered that I needed eggs and a can of sweetened condensed milk. The resulting pie was amazing....subtly sweet, deliciously spicy and a bit chewy in a most excellent way.
The recipe is simple.Preheat the oven to 425 . You'll need one pint size box or can of unseasoned pumpkin, One can of sweetened condensed milk, 2 organic eggs, 1/3 of a cup of dark maple syrup , at least two tablespoons of mixed pie spice (heavy on the cinnamon!) , several teaspoons of bourbon and 1/3 of a cup of high quality caramel. Mix it all together in a kitchen aid or other mixer until it is a batter and then add 4 dashes of organic liquid smoke ...Yes you heard me right!
Pour it all into a 9 inch pie crust....I used a premade spelt crust that I got at Whole Foods and it was yummy! Then bake it for 10 minutes at 425, reduce the heat to 350 and continue to bake for 50 more minutes or until done. Take a broom straw and insert it into the center to test for doneness. If the straw comes out clean you're ready to go. Next time I'm going to melt some butter , sugar and pecans together and make a caramel for the bottom of the pie which I think will be amazing. We served it warm with vanilla ice cream and a some Rusty Nails...that decadent combination of single malt scotch and drambuie. A good ale would have worked as well! One sliver of this one goes along way, but it's the perfect Autumn dessert and well worth the splurge.