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Overall Time

1 hr 15 mins

Servings

8

Difficulty

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.

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Part 1

Dankful Pumpkin Pie

Ingredients

6 ounces (3/4 cup) Dankful IPA
1 x 9-inch unbaked pie shell
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
2 eggs
1 3/4 cup canned pumpkin

Directions

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.

Part 2

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

Directions

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.

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