Integrating beer into a pumpkin pie is amazing, and we would love to share this ravishing recipe with all food fanatics. Pumpkin is a fruit that is harvested in Fall and early Winters and is often the preeminent item on Thanksgiving tables. We all love to eat pumpkin pie, with its sweet and spicy custard filling that thaws in the mouth and is a treat on the buds.
There are a few pointers that we need to consider in order to achieve the best-tasting pumpkin pie beer. To begin with, the pumpkin beer must be used from one of the finest. Out of the several pumpkin beers available in Fall, feel free to choose wisely. For instance, “Rogue Pumpkin Patch Ale” has orange peel, and vanilla added to its originally grown pumpkins brewed into a beer. “Dogfish Head Punkin Ale” with cinnamon and cloves and “Samuel Adams Pumpkin” are some more wise choices for their organic flavors and originality.
The following recipe for pumpkin pie beer takes around 10 minutes of preparation and only one hour to cook up. Feeling hungry for some dessert, yet? Let us bake our flavorful pumpkin pie beer in 3 simple steps!
Mix ¾ cup of sugar, ½ tablespoon of salt, and 1 tablespoon each of cinnamon and ginger in a bowl. Add two eggs and beat the mixture.
Next, add 1-¾ cups of canned pumpkin and 6 ounces of your chosen pumpkin beer into the mixture. Stir well. Preheat the oven at a temperature of 425 degrees Fahrenheit and pour the batter into the pie shell. Put the shell into the preheated oven and let it cook for 15 minutes.
After baking for 15 minutes, lower the temperature of the oven to 350 degrees Fahrenheit and let the pie cook for another 45 minutes. You can check whether the pie has cooked optimally by inserting a fork – if it comes out clean, take the shell out.
Cool the chocolate brown-colored circle of pumpkin pie beer and serve with whipped cream!
Since the milk is replaced with beer, this recipe is an open the door to lactose intolerant pie-holics. Conclusively, here is a hack that you can use in this recipe to uplift the flavor of this dish to paradise. Combine Rogue Pumpkin Patch with Hazelnut Brown Nectar in equal proportions (if you’re using this beer) to get some exquisite nutty notes in your pie!