I love how in life you are BLESSED with those special people that enter your life for a reason! Melinda Roepke you are that special someone!! The special someone who blessed our wilderness home with the BEST pumpkin pie EVER!
My entire family thanks you with all our hearts! The Mountain Boy drools over anything pumpkin and maple syrup is a special treat.
For those of you that like a nice flaky pie crust, here are two other favorites for all our flaky pastry recipes. http://glutenfreeonashoestring.com/pastry-crust-how-to-with-video/ & http://glutenfreeonashoestring.com/lighter-no-butter-pie-crust/
Also for all your gluten free flour needs be sure to check out Better Batter Gluten Free Flours.
Trayer Wilderness Grandma Robertson’s Spicy Pumpkin Pie
- 2 large eggs
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup packed dark brown sugar or sucanat
- 1/4 cup maple syrup
- 1 1/2 cups pumpkin
- 1 cup undiluted evaporated milk (I used Thai Kitchen Organic Coconut Milk in can)
- 1/2 cup of small tapioca beads (optional – I used it to thicken the pie)
- Beat eggs, add brown sugar, salt and spices. Stir, blend and then add all other ingredients. Pour into a 9″ pie crust. Bake at 450 degrees for 40 – 50 minutes. I also cover the pie with aluminum foil to eliminate the crust getting over done.