Pumpkin Ale Pie

Maggie May Schill


I'm going to get a jump start on the Autumn season I think. It is my favorite time of the year. I don't know what it is about Autumn, the pumpkin flavored everything, cinnamon flavors...or maybe it is the fact brown is my favorite color??? I think corporate America also is getting a bigger and bigger jump start on the Autumn season as well. Pumpkin Ale is all over the shelves at the grocery store. All kinds of brands, from the micro-brewers to the massive brewers.

★★★★★ 1 vote
8 slices
10 Min
40 Min


9-inch pie crusts laid in pie pans, unbaked
1 Tbsp
all purpose flour
15 ounce cans of pumpkin puree
1/2 c
(1 stick) unsalted butter, softened
2 tsp
pure vanilla extract
1 c
1/2 c
sour cream
1 c
blue moon brand pumpkin ale (or whatever brand you like)
2 large
1 large
egg yolk
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1 tsp
chocolate syrup, for garnish (optinal)


1Preheat oven to 425'F Once oven reaches temperature reduce oven temperature to 350'F
2In a large mixing bowl cream sugar together with sour cream, butter and egg yolk.
Slowly mix in pumpkin puree and eggs until completely incorporated.
3Stir in vanilla, cinnamon, flour, salt and nutmeg.
Mix in pumpkin ale until completely incorporated.
4Pour batter out into two unbaked pie crusts.
Garnish pies with chocolate syrup. I did it by making lines in the pie then dragging a design with a toothpick on the pie.
5Use a pie shield, or fold aluminum foil over the outer edge of the pie crust so it doesn't burn when you bake pie.
Bake pies on center rack for 40-50 minutes until the center sets. Cool completely before serving.

About this Recipe

Course/Dish: Pies, Fruit Desserts, Chocolate
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian