Pumpkin Pie Recipe for Thanksgiving. Pumpkin Honey Ale Pie for #virtualpumpkinparty
Let me tell you a funny story!
The last few weeks have been a chaotic-pie-making-frenzie while I prepared for the Canadian Thanksgiving. In my year of saying “yes”, I decided to go all in and take 70 pie orders to help friends and family celebrate. I wanted to make sure that everyone had a pie on their Thanksgiving Table, so I set to it. A lot of cutting in butter, rolling and rolling (and rolling), mixing sugar and spices, and making intricate lattice designs happened in my kitchen over a few looooong days. It is always worth it. The crazy chaos is so worth the Everest climb. The pinnacle, my most favourite moment of it all, is always pulling finished pies from the oven, steaming hot, thick bubbles popping, and golden brown all over!
That is not the funny part!
I’ve had this pie flavour on the back of my mind for many fall seasons. Finding myself consumed with orders in the fall, I have never made the time to get to work testing what my brain is screaming at me to do. I wasn’t going to let another fall season pass without giving this one a shot… So after those 70 pies ran out my door, I got to work mixing pumpkin and honey and turmeric and a sweet pumpkin ale. I crimped my crust and blind baked while I was thickening to filling on the stove top. When all was done, I poured the filling into the skillet crust, popped it in the oven, and went off to be mom for a while (making sure to set the timer!!)
The timer went off, the pie still wasn’t done, so I set it again. This pumpkin season I am finding that every batch of pie is requiring different oven times (or maybe my oven is just slowly dying! It was odd that after doubling the baking time, this new recipe was still not baked, but I convinced myself that, being a new recipe, it may just need more time.
After an hour and a half, I was perplexed…
… Until I noticed that my oven was not on… off… no heat… no baking! Even after sticking my hand in the oven a dozen times to jiggle the pie, I did not notice the heat was not on. After summiting the pie mountain, I am blaming this #fail on my tired brain (but please feel free to laugh at my expense)!
In the end, the pie baked in a normal amount of time, and tasted just as great as I imagined which is why I decided to share it as part of this weeks #virtualpumpkinparty! A ton of food bloggers are all coming together to share our favourite pumpkin recipes all because Sara had a dream a few years ago to honour this seasons favourite flavour! I encourage you to heave on over to Cake Over Steak to check out the full list of bloggers and their recipes for #virtuapumpkinparty 2018!
Without further ado, here is the recipe for my Pumpkin Honey Ale pie (please remember to turn your oven on)!!
PUMPKIN HONEY ALE PIE
ingredients
Your favourite pie crust, partially blind baked
335mL Pumpkin Ale (or your favourite sweet beer)
15 oz. can of pumpkin puree
3 large eggs
3 large egg yolks
1 tsp. vanilla extract
1 tsp. ginger powder
1/4 tsp. turmeric powder
2 Tbsp. honey
3/4 cup brown sugar
1/2 tsp. salt
1 cup heavy cream
1 Tbsp. cornstarch
1 1/2 Tbsp. water
steps
Roll out your crust, crimp, and partially blind-bake. Let cool.
Pour the pumpkin ale (or your favourite sweet beer) into a medium-sized thick-bottomed saucepan. Heat on medium-high heat with constant stirring to bring the beer to a boil and then immediately reduce to medium-low heat. Reduce the volume of the beer to about 1/4 cup, about 25 to 30 minutes. Remove from stove and allow to cool to room temperature.
Pre-heat oven to 350F (don’t skip this step!! haha)
Combine pumpkin, eggs, vanilla, ginger, turmeric, honey, brown sugar, salt, and heavy cream in a large mixing bowl and whisk by hand until completely combined. Whisk in the reduced beer.
In a small bowl, mix cornstarch with the water. When combined, pour into the pumpkin mixture. Transfer the pumpkin filling to a large thick bottomed saucepan and heat on medium-low heat, gently whisking it to prevent the formation of any lumps. Cook the liquid until it acquires the consistency of a thick custard, leaves a trail with the whisk and coats the back of a wooden spoon.
Place a pie dish containing the pie crust on a baking sheet and pour the pie filling. Bake the pie in the preheated oven for at least 40 to 50 minutes, rotating halfway through the baking process. The pie is done when the center of the filling barley jiggles. Remove the pie from the oven and allow to cool completely before serving.
Such a creative take on pumpkin pie. Love the addition of pumpkin ale. I usually spike my pumpkin desserts with bourbon 🙂 Happy Pumpkin day!!
mmmmmm Bourbon!!!!! Thats my kind of recipe!!!
What a yummy twist on the pumpkin pie. Yum!
SOOOOO yum!!! You should try it out!
OMG! 70 pies? And that oven story is amazing. This pie though, is gorgeous! I generally don’t make pies due to my lack of talent with them, but I do love the look and sound of this one! Happy to join the #virtualpumpkinparty with you xo
70 pies!! It was a crazy week!!!! Thanks for stopping by!! Off to check out your Pumpkin recipe!!!
Oh my gosh that is too funny! I’m glad you were able to get it all worked out because it sounds amazing. Thanks for joining in!
I am so looking forward to making this pie.
Any tips for baking a pie in a cast iron pan? I have never done this but I love the idea. Thank You
Hi Amy!!
Did you try the pie in the skillet??!! I’m so sorry to miss this comment! I hope you had it all figured out!!