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The Daily Guide - Waynesville, MO
Norman Miller reviews brews, offers food pairings and writes about breweries.
A pumpkin beer pie recipe
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By Norman Miller
Norman Miller reviews brews, offers food pairings and writes about breweries. Norman is a reporter and beer columnist for the MetroWest Daily News in Framingham, Mass. For questions, comments, suggestions or recommendations, email ...
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The Beer Nut
Norman Miller reviews brews, offers food pairings and writes about breweries. Norman is a reporter and beer columnist for the MetroWest Daily News in Framingham, Mass. For questions, comments, suggestions or recommendations, email nmiller@wickedlocal.com or call 508-626-3823. Or, follow the Beer Nut at his Twitter page at www.twitter.com/realbeernut.
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Nov. 20, 2012 12:01 a.m.



I love beer, and I love pumpkin pie, so for Thanksgiving, I’m combining those two loves into one.

For Thanksgiving, I will be baking my Cape Ann Fisherman’s Pumpkin Stout Pumpkin Pie. It’s basically a twist to the Irish Pumpkin Pie recipe you can find online.

I’m not much of a baker, but the pie is the best pumpkin pie I’ve ever tasted, so I figured I’d share my recipe with everyone.

Ingredients:

1 9-inch unbaked pie shell



3/4 cup granulated sugar



1/2 teaspoon salt



1 teaspoon ground cinnamon



1 teaspoon ginger



2 eggs



1 and 3/4 cup canned pumpkin



6 ounces Cape Ann Fisherman’s Pumpkin Stout

Directions:

Combine sugar, salt, cinnamon, and ginger in a bowl. Lightly beat in two eggs. Stir in canned pumpkin and stout until well combined. Pour into pie shell; preheat oven to 425 degrees and bake for 15 minutes.  Reduce heat to 350 degrees, and bake an additional 45-50 minutes, or until fork placed in center of the pie comes out clean. Cool, and serve.

Most importantly, while pie is baking, finish the rest of the stout, and then have more beer.

Enjoy.

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