In The Kitchen: The-Thanksgiving-That-Wasn't Pumpkin Pie

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Because I was too sick to cook, let alone eat. (Thank you, Universe, for another razzle-dazzle of a virus.) But a few days later, I made a pumpkin pie because I’d promised The Husband that I would do so. 

I’d never made a pumpkin pie so naturally I asked the hive mind for input. John Holl, author of The American Craft Beer Cookbook, immediately piped up and suggested I make the pie in his book. (John is a good friend.)

It sounded good, on paper, so I was game. Naturally I lacked some of the ingredients, but that’s a small problem that rarely stops me. And did not do so on this occasion. Here’s my take on John’s pie. (His recipe is below.)

  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • smidge of ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup heavy cream
  • 2/3 cup Stevens Point St. Benedict’s Winter Ale
  • 1 can of pumpkin purée

Preheat the oven to 350°F.
Whisk the sugar, cinnamon, allspice, cloves, ginger, nutmeg, and salt together in a medium bowl.
Mix eggs, cream, and beer together in another mixing bowl with a whisk or an electric mixer. Fold in the sugar and spices and then the pumpkin.
Into the crust with the mixture. Bake 60-70 minutes, until a knife inserted into the center of the pie comes out clean.


As for the crust: I always make my own. They’re not that difficult. The main thing is: don’t handle it too much or it’ll be tough and/or dry. However . . . I  made the mistake of using a new recipe for the crust and it was disappointing. Dry and tough and, no, I didn’t manhandle it too much. At least I didn’t think I did. It just didn’t have much texture or flavor.


Anyway: enjoy.

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John’s original recipe as published in The American Craft Beer Cookbook.


Winter Warmer Pumpkin Pie from Harpoon Brewery in Boston:

  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup light cream
  • 2/3 cup Harpoon Winter Warmer, or similar medium-bodied ale with 6% ABV or less
  • 11/2 cups pumpkin purée
  • 1 tablespoon all-purpose flour, as needed
  • Pastry for a 9-inch single-crust pie, homemade or purchased
  • Ice cream, for serving (optional)

1 Preheat the oven to 350°F.
2 Whisk the sugar, cinnamon, allspice, cloves, ginger, nutmeg, and salt together in a medium bowl.
3 Whip the eggs, cream, and ale together in another mixing bowl with a whisk or an electric mixer. Slowly add the cream mixture to the spice mixture, using an electric mixer to fold the ingredients together. Blend in the pumpkin purée until smooth. If the pie filling seems too loose, add the flour and stir in well.
4 Fit the pie crust into a pie plate and pour the filling into the crust. Bake for about 1 hour, until a butter knife inserted into the center of the pie comes out clean.
5 Let the pie cool slightly, then slice and serve warm with a scoop of ice cream, if desired.