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Irish Pumpkin Pie

Irish Pumpkin Pie

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Submitted by retiree58

Irish pumpkin pie made with stout or Guinness beer in place of evaporated milk, cinnamon, fresh ginger, and pumpkin puree. A boozy holiday twist on the Thanksgiving classic.

YIELD

12 servings

PREP

15 min

COOK

60 min

READY

75 min

Most pumpkin pies lean on evaporated milk for richness. This Irish version swaps that out for six ounces of beer (ideally a stout or Guinness, though any dark ale works) and the result is a custard with deeper, almost molasses-like undertones that play beautifully against the cinnamon and fresh ginger.

The alcohol bakes off completely, leaving behind only the malty, slightly toasted character of the brew. It is a subtle thing, no one tastes “beer” in the finished pie, but the depth it adds is unmistakable next to a standard recipe.

Fresh grated ginger instead of dried is the second clever touch, that bright, slightly spicy kick wakes up the warm cinnamon and balances the deep stout richness. Together they keep this from being just another sweet, custardy slice.

The two-stage bake is classic pumpkin pie technique. A blast of high heat sets the crust quickly, then a long lower-temperature bake gently sets the custard without curdling. The fork-test moment is when the very center still has a slight jiggle but the rest looks firm.

Pro Tips

  • Use a stout, porter, or dark ale for the deepest flavor. Light lagers will get lost in the spices and do not add enough character.
  • Open the beer 10 to 15 minutes before adding to let some carbonation escape, this prevents the filling from foaming up over the crust.
  • Brush the unbaked pie shell lightly with beaten egg white before adding the filling, this seals the crust and prevents soggy bottoms.
  • Cool the pie completely on a rack before slicing, the custard continues to set as it cools and warm slices ooze.

Variations

  • Use a wheat beer with citrus notes for a brighter, less heavy version.
  • Add a quarter teaspoon each of nutmeg and ground cloves for a more traditional pumpkin pie spice profile.
  • Top with whipped cream spiked with a tablespoon of Irish whiskey for a fully boozy slice.

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
unbaked
¾ 177
CUP ML SUGAR
granulated
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
ground
1 5
TEASPOON ML GINGER
freshly grated
2 2
LARGE LARGE EGGS
1 ¾ 414
6 173.4
OUNCES ML/G BEER

Directions

Combine sugar, salt, cinnamon, and ginger in a bowl.

Lightly beat in two eggs.

Stir in canned pumpkin and beer until well combined.

Pour mixture into pie shell; preheat oven to 425 degrees and bake for 15 minutes.

Reduce heat to 350 degrees, and bake an additional 45 to 50 minutes, or until fork placed in center of the pie comes out clean.

Cool, and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 398 30% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 541mg 23%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 15%
Sugars g
Protein 12g
Vitamin A 336% Vitamin C 8%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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