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


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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)

How to Make Pumpkin Ale Pie


  • 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.

Printable Recipe Card

About Pumpkin Ale Pie

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

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