Fall is for pumpkins. And beer. And beer pumpkin pie. This is something the folks at Hoplight Social — the San Diego-based beer lifestyle blog spotlighting craft beer, breweries, bars, people in beer and beer-based cooking recipes — know well and highlight in their Beer Pumpkin Pie recipe featuring Rogue Ales‘ Pumpkin Patch ale.
“Because it replaces milk in the recipe, Pumpkin Patch ale accentuates the natural pumpkin flavor of the pie,” says Anna Abatzoglou, director of marketing at Rogue. “With the pumpkin beer and pumpkin puree, it essentially becomes a double pumpkin pie — much more than your basic pumpkin pie.”
Abatzoglou finds the malty notes of the beer to complement the pie crust, so “every bite of pie is equally delightful,” she adds. With seasonal cooking filling up kitchens around the region, now is the perfect time to crack open a bottle and get to baking.
Beer Pumpkin Pie
Recipe courtesy of Hoplight Social
Serves 8
1 9-inch unbaked pie shell
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
2 eggs
1 3/4 cup canned pumpkin
6 ounces Rogue Ales Pumpkin Patch
Preheat the oven to 425° F. Combine the sugar, salt, cinnamon and ginger in a bowl. Lightly beat in two eggs. Stir in the canned pumpkin and the pumpkin beer until well combined. Pour into pie shell and bake for 15 minutes.
Reduce heat to 350° F, and bake an additional 45-50 minutes, or until a fork placed in center of the pie comes out clean. Cool, and serve.
