People tend to go crazy about pumpkin this time of year, using the fall fruit to flavor everything from coffee and cream cheese to cookies and cakes. Pumpkin also is finding its way into a growing number of seasonal craft beers, both in bottles and on tap.
Why not combine the best of both worlds, and make a luscious pumpkin dessert that includes pumpkin beer in the ingredients?
I used Elysian Night Owl Pumpkin, a popular spiced pumpkin ale made in Seattle, Wash., in this easy pie recipe. Don't worry about your family getting tipsy when they enjoy a slice -- most of the alcohol will evaporate during baking.
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 ounces heavy cream
15-ounce can solid-pack pumpkin
6 ounces pumpkin beer
2 eggs, beaten
9-inch pie shell, unbaked
Whipped cream for serving (optional)
Preheat oven to 425 degrees.
Combine dry ingredients and set aside.
Thoroughly combine cream, pumpkin and beer; add in beaten eggs. Fold in the dry ingredients.
Fill pie crust and bake for 15 minutes at 425 degrees then lower temperature to 350 degrees and bake an additional 40 minutes or until the pie is only slightly jiggly.