8
15 min
1 hr
Medium
It’s a time for giving Danks, so we infused dessert with hoppy gratitude. A half-can of Dankful lends some West Coast IPA flavor to classic pumpkin pie. And why not pour the rest into homemade caramel drizzle? You can make that slice a little bigger, please. Bigger. Bigger.
Dankful Pumpkin Pie
Ingredients
6 ounces (3/4 cup) Dankful IPA
1 x 9-inch unbaked pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
2 eggs
1 3/4 cup canned pumpkin
Step 1
Preheat oven to 425°F.
Step 2
Combine sugar, salt, cinnamon, ginger, and cloves in a bowl. Gently beat in the two eggs.
Step 3
Stir in canned pumpkin and Dankful, mix until well combined. Pour into pie shell and bake for 15 minutes. Lower heat to 350°F and bake for 45-50 minutes, until a toothpick placed in the center of the pie comes out clean.
Step 4
Let cool and serve, topped with Dankful caramel sauce.
Dankful Caramel Drizzle
Ingredients
1/2 cup Dankful
2 cups sugar
8 tablespoons unsalted butter, room temperature, cubed
1 cup heavy cream, room temperature
1 teaspoon sea salt
Step 1
Add sugar and Dankful to a heavy-bottom saucepan over high heat. Stir just until the sugar has melted. Continue to boil, stirring only once or twice to evenly distribute caramel. Cook until caramel reaches a deep amber color and 350°F on a candy thermometer.
Step 2
As soon as it reaches 350°F, add butter and stir until completely melted. Remove from heat.
Step 3
Slowly whisk in cream until well combined. Stir in salt. Let cool before transferring to a glass jar. Store in refrigerator, and reheat to thin.
