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Bruleed Pumpkin Beer Pie

Bruled Pumpkin Beer Pie using @DogFishBeer


I know what you’re thinking.

You think that I put a Pumpkin Ale in that pie. It’s a fair assumption, and not a bad route to take when beerifying (that’s a word) a pumpkin pie. Sure, you can use that. Go ahead, be my beer-cookin' guest, it’s not a bad choice. But for this I wanted to play up those brown sugar flavors with a nice barrel aged brown ale. So that’s exactly what I did.

Brown ales don’t get enough air time. They are often forgotten in the beer-of-the-moment hype. Browns are the George Harrison’s of the beer world. The Willem Dafoe’s of the beer world.

But brown ales have a lot of potential, a lot of great flavors, a lot of depth.  Especially when they’ve been aged in a bourbon barrel. Like this Palo Santo Marron from Dogfish Head which has unleashed that underrated brown ale potential in a way that will remind the Beer Snobs that it’s here to play. Or make pies. Or maybe both.

Bruled Pumpkin Beer Pie @DogFishBeer

I used this Kitchen torch, because it’s amazing, easily one of my favorite kitchen tools. (affiliate link)


Bruleed Pumpkin Beer Pie


  • 1 Pale ale pie crust
  • ¾ cup heavy cream
  • 2/3 cup packed golden brown sugar
  • ½ cup white sugar
  • 5 large egg yolks
  • ¾ cup brown ale (preferably a barrel aged brown ale)
  • 1/2 teaspoon salt
  • 2 cups of pumpkin purée
  • 1 tbs cornstarch
  • 2 teaspoons of cinnamon
  • ¼ teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tsp vanilla extract
  • White sugar for brulee topping (about 3 tbs)


  1. Preheat oven to 375.
  2. Roll the pie dough out on a lightly floured surface and line a 9-inch pie pan. Place in the fridge to chill until the filling is ready.
  3. In a pot over medium heat, add the cream. Heat until the cream starts to bubble around the edges.
  4. In a large bowl whisk together the white sugar, brown sugar and egg yolks. Whisking continually, slowly pour the hot cream into the eggs. Whisk until well combined.
  5. Add the remaining ingredients (other than the brulee sugar), whisk until well combined.
  6. Pour into the prepared pie pan.
  7. Bake at 375 for 50-60 minutes or until the filling puffs slightly and has set around the edges (the center will still be wobbly). Chill until set, at least 4 hours.
  8. Just prior to serving, sprinkle the remaining white sugar over the top of the pie in an even layer. Using a culinary torch brulee the sugar until melted and turned a dark amber color.

For this recipe I use The Pale Ale Pie Dough 

Bruled Pumpkin Beer Pie @DogFishBeer

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Tieghan November 15, 2013 um 5:55 am

I bruleed a pie today too! Yours is kind of awesome though. I mean beery pumpkin pie??! Not sure there is much better around Thanksgiving!


Cassie November 15, 2013 um 7:04 am

This is absolutely stunning, friend. Love the bruleed top!


Katrina @ Warm Vanilla Sugar November 15, 2013 um 11:43 am

This is one heck of a pie! Lovely! Funny, my local microbrewery (if you’re ever in Montreal you totally need to drop me a line) did an amazing brown ale tasting in July! They did a bunch of fun beer+cheese pairings and they had a barrel aged ale that totally blew my mind!!! If I can get my hands on it this will be on my weekend menu!! xoxo


Sophia @ NY Foodgasm November 15, 2013 um 2:50 pm

AMAZEBALLS! Totally love this! Brulee-ing and beer-ing a Thanksgiving staple- HELL yeah!


Dina November 16, 2013 um 8:49 am

it sounds delish!


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