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Pumpkin Porter Beer Brownies Sundaes

Pumpkin Porter Brownies Sundaes1

Pumpkin things are upon us.

Of course we have those pumpkin spice lattes that the weather is far too warm to warrant, and the overly orange plastic pumpkins that Target is trying to push on us, but it’s the beer that gets me most excited. It can be a triple digit August afternoon when a package of pumpkin porter arrives and I’ll still break into it as soon as I can open the box.

As early as July those hotly anticipated squash infused brews start to hit bottle shops and brew pubs across the land. From a pale lager to a deep stout, every style of beer has had a tryst with a pumpkin. Every brewer has a different take. Some like to spice it up, others favor a drinkable pumpkin pie, while some want the flavor to be a subtle background note you should have to work at identifying. Whatever you prefer when it comes to this super special release category, there is a beer that will suit your mood.

Pumpkin Porter Brownies Sundaes2

A box of He Said Baltic Porter brewed with pumpkin and spice arrived on my door step last week reminding me that the days of driving with the windows down and eating ice cream outdoors are rapidly coming to a close. So I did what any rational person would do: I made brownies. But, somehow, that didn’t seem like enough. So I made a pumpkin porter infused chocolate sauce and added in the more weather appropriate giant scoop of cold ice cream. Which makes this the perfect transitional recipe from the heat wave afternoons to the fireside evenings. It’s both pumpkin and ice cream, regardless of the weather in your town, this recipe fits.

Porters are a great vehicle for the flavors of pumpkin. The deep earthiness is delivered well with the roast notes of the darker beers and this beer is no exception. The flavors of pumpkin in He Said are perfectly mild in a way that I prefer, these beers can often be treated heavy handed. This Baltic porter delivers the flavors of pumpkin and spice without molesting you with them, it’s more seductive. It’s a deep, smooth porter that draws you in. And, apparently, makes you bake things. Or maybe that’s just me.

Pumpkin Porter 21st

 

Pumpkin Porter Brownies Sundaes

Ingredients

    For the brownies:
  • 1 ½ cups unsalted butter, cut into cubes
  • 10 wt ounces 60% chocolate (about 2 cups)
  • 1 cup pumpkin porter
  • 1 tsp vanilla
  • 2 large eggs
  • 1 ½ cups white sugar
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 cup bread flour
  • ½ tsp cinnamon
  • 2 tsp espresso powder
  • 1 teaspoon salt
  • 1/3 cup unsweetened cocoa powder
  • For the Sundae:
  • 10 wt oz dark chocolate (53% cocoa)
  • 2 tbs light corn syrup
  • 1/3 cup pumpkin porter
  • 1 quart vanilla ice cream

Directions

  1. Preheat the oven to 400. In the top of a double boiler, or metal bowl set over (but not touching) gently simmering water, add the butter and the chocolate. Stir occasionally until just melted. Remove from heat, stir in 1 cup pumpkin porter and vanilla extract.
  2. In the bowl of a stand mixer beat the eggs on high until light and frothy, about 2 minutes. Add both kinds of sugar and beat for 6 full minutes. Add the pumpkin puree, stir until combined.
  3. In a separate bowl add the flour, cinnamon, espresso powder, salt and cocoa powder, whisk until well combined.
  4. While the mixer is on low, add the chocolate mixture to the eggs. Mix until well incorporated, stopping to scrape the bottom of the bowl to insure the batter is fully combined.
  5. Remove the bowl from the stand mixer, sprinkle with dry ingredients. Stir until just combined.
  6. Grease a 9x13 baking dish, or spray with butter flavored cooking spray, pour in batter.
  7. Place in the oven and immediately reduce to 350. Bake at 350 for 35 minutes. The top should look completely dry but the center should still be fudgy. Don’t over bake. Remove from oven and allow to cool until set and come to room temperature before attempting to cut, about 1 hour.
  8. Add the dark chocolate, corn syrup, and 1/3 cup pumpkin porter to the top of a double boiler over medium heat.
  9. Stir until melted and well combined, remove from heat, pour over ice cream.
https://domesticfits.com/pumpkin-porter-beer-brownies-sundaes/

 

Pumpkin Porter Brownies Sundaes3

 

 

 

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

Ingredients

  • 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)

Directions

  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.
https://domesticfits.com/bruleed-pumpkin-beer-pie/

For this recipe I use The Pale Ale Pie Dough 

Bruled Pumpkin Beer Pie @DogFishBeer

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Pumpkin Ale Muffin2

Don’t judge me for this.

It’s obligatory. After all, I am a blogger, and it is pumpkin season. And as the beer-food blogging hybrid beast that I am, pumpkin season means two things. First, there is the food blog trend of Pumpkin All The Things that I must participate in. Second, there are the most highly anticipated of all seasonal beers: The Pumpkin Ale.

So naturally, I couldn’t let this season slip away without presenting you with a few pumpkined items, roll your pumpkin weary eyes if you will, but it’s not over yet.

I will now further assault you with a list of Must Try Pumpkin Beers, In no particular order. Are you sick of list? I hope not, I am quite the list maker, so sit tight, it’s about to get real.

1. Souther, Tier Pumpking. This has been on my list for a while, but being a West Coaster, it’s not available to me anywhere near my current longitude. It’s only because of This Girl and her new Husband that I was able to try it a few months ago in Boston. It’s fantastic. An epic example of Pumpkin Done Right. If you’re on the East Coast, it’s fairly mandatory that you pick one up.

2. Shipyard, Smashed Pumpkin. This is what you grab if you want to be punch in the mouth with some pumpkin, it’s not subtle, as Shipyard rarely is. It’s full force pumpkin in your face.

3. Elysian, Night Owl Pumpkin Ale. A nice, low ABV (I like the low alcohol beers, it means I can drink more) pumpkin pie tasting treat. More subtle than others, with a nice maltyness.

4. Avery, Rumpkin. This guy is a beast. If there was a Pumpkin Ale School Yard Bully, it’s this guy. Not only did Avery make a pumpkin ale that demands attention, they went and aged it in rum barrels (!!!!) to give you a monster ale with monster flavor and monster ABV. Be prepared to share, or at least call a cab.

5. Cigar City Brewing, Good Gourd Imperial Pumpkin Ale. This is what happens when your pumpkin beer takes a Caribbean vacation. Unique spices that come from Jamaica give you a new take, completely worth seeking out.

Pumpkin Ale Muffin5

 

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Ingredients

    For The Muffins
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/2 tsp ground allspice
  • ¼ tsp ground ginger
  • ¾ cup pumpkin puree
  • 2/3 cup pumpkin ale
  • 2 egg
  • 1 tsp vanilla extract
  • ¼ cup melted butter
  • ¼ cup canola oil
  • For the Topping:
  • 5 standard sized graham cracker sheets
  • 2 tbs all purpose flour
  • 1 tbs brown sugar
  • pinch salt
  • 3 tbs melted butter

Directions

  1. Preheat oven to 350.
  2. In a large bowl sort together the flour, brown sugar, white sugar, baking soda, baking powder, salt cinnamon, nutmeg, allspice, and ginger.
  3. In a small bowl stir together the pumpkin puree, pumpkin ale, eggs, vanilla extract, melted butter and canola oil.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Spray 12 muffin tins with cooking spray.
  6. Scoop the batter into the well of a muffin tin to about 2/3 full.
  7. In a food processor, add the graham crackers and process until reduced to just crumbs.
  8. Add the flour, brown sugar and salt, pulse to combine.
  9. Add the melted butter and process until well combines.
  10. Scoop about 1-2 tbs graham cracker mixture on top of the muffin batter.
  11. Bake at 350 for 18-22 minutes or until top spring back when lightly touched.

Notes

Optional add in's (stir in the batter just before pouring into the muffin tins): 2/3 cup raisins, 2/3 cup chocolate chips, 2/3 cup dried cranberries or cherries, 1/2 cup chopped pecans

https://domesticfits.com/pumpkin-ale-muffins-with-graham-cracker-streusel-topping/

Pumpkin Ale Muffin3

Pumpkin Peanut Butter Cups

 

 

 

I’ve got a bone to pick with Reeses. First, they make the only store bought candy that I can’t stop eating. The only Halloween treat I’m actually tempted to eat in bulk.

But my real issue is with their so called Peanut Butter Cup Pumpkins.

On first glance this Halloween treat seems like it contains, or at least tastes like, pumpkin. Which lures me into breaking my self imposed ban on store bought candy only to be left with the realization that the only thing Pumpkin about it, is the shape.

So I give to you the exact opposite. An Unprocessed, homemade treat that is not shaped like a pumpkin but contains real life, home roasted pumpkin.

If you want to make it a touch easier, you can combine canned pumpkin pie filling with peanut butter until it tastes right to you, but I like to roast my pumpkins myself. I just love real life produce that much, I pledge my allegiance to the framer and not the factory.

Pumpkin Ale Waffles

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 4 eggs, divided
  • 1/2 cup milk
  • 2/3 cup pumpkin puree
  • 1 stick melted butter
  • 1 cup Pumpkin Ale
  • (Makes 6 to 8)

Directions

  1. Preheat waffle iron.
  2. Get out three bowls.
  3. In the largest bowl, add the flour, sugar, baking power, baking soda, salt, ginger, nutmeg, and cinnamon, stir until well combined.
  4. Divide the eggs between the last two bowls, egg whites in one, yolks in the other.
  5. In the yolks bowl, add the milk and pumpkin puree, stir until well combined. Add the melted butter and stir.
  6. Using a hand mixer, beat the egg whites until stiff peaks form, about 4 minutes.
  7. Add the pumpkin mixture to the dry mixture and stir until just combined, don't over mix. Add the beer and stir until combined. Gently fold in the egg whites.
  8. Spray waffle iron with butter flavored cooking spray. Cook waffles according to manufactures directions.
https://domesticfits.com/pumpkin-peanut-butter-cups/

 

Pumpkin Ale Waffles & How To Roast A Pumpkin

 Although most of you are in the giddy early stages of fall, here in Los Angeles it’s still over 90 degrees. So what the rest of the country is referring to as "Fall," I am calling Pumpkin Season. And to curb my near constant urge to shove as much pumpkin into everything I consume, I have elected to only make pumpkin from scratch, no cans.

It’s only really helped a little. It’s pretty easy to roast a pumpkin and turn it into massive quantities of pumpkin treats.

If you haven’t roasted your own, don’t be intimidated, its pretty simple.

Start with a pie pumpkin. They go by various other names, but they are not Jack-o-Lantern pumpkins used for carving. They are small, about the size of a cantaloupe.

Preheat oven to 375.

Remove the stem by running a butter knife around the edges and then prying it off. The most stubborn one I removed by whacking it on the edge of the counter. Popped right off.

Cut the pumpkin in half, right through the hole left by the stem.

Scoop the seeds out with a spoon.

Line a baking sheet with aluminum foil. Place pumpkins on baking sheets, cover tightly with aluminum foil. Roast at 375 for 1 to 1 1/2 hours or until a fork can easily slide into the skin.

 Allow to cool and sccop the flesh out.

For a smoother texture, process in a food processor for about 3 minutes.

See, that’s not so hard. You can totally do that.

Pumpkin Ale Waffles

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 4 eggs, divided
  • 1/2 cup milk
  • 2/3 cup pumpkin puree
  • 1 stick melted butter
  • 1 cup Pumpkin Ale
  • (Makes 6 to 8)

Directions

  1. Preheat waffle iron.
  2. Get out three bowls.
  3. In the largest bowl, add the flour, sugar, baking power, baking soda, salt, ginger, nutmeg, and cinnamon, stir until well combined.
  4. Divide the eggs between the last two bowls, egg whites in one, yolks in the other.
  5. In the yolks bowl, add the milk and pumpkin puree, stir until well combined. Add the melted butter and stir.
  6. Using a hand mixer, beat the egg whites until stiff peaks form, about 4 minutes.
  7. Add the pumpkin mixture to the dry mixture and stir until just combined, don't over mix. Add the beer and stir until combined. Gently fold in the egg whites.
  8. Spray waffle iron with butter flavored cooking spray. Cook waffles according to manufactures directions.
https://domesticfits.com/pumpkin-ale-waffles-how-to-roast-a-pumpkin/

 

 

Pumpkin Hummus

So, what do you do when you roast 4 pumpkins and  end up with several containers FULL of homemade pumpkin puree? AND you have a husband that "Isn’t really crazy about that whole pumpkin flavor"? Besides the Pumpkin Pie With Bourbon Whipped Cream I made, and the Pumpkin Cranberry Cookies, I made hummus. Hummus, cookies and pie that I had the sole responsibility of consuming, which also turned into a few extra, much needed, workouts and spin classes. Totally worth it.

This hummus also became the "dressing" on my salad for lunch, and the schemer for my ham sandwich at lunch the next day. So many yummy uses.

Pumpkin Hummus

1½ cup  Cooked Garbanzo Beans, drained and dry

1 cup  Pumpkin Puree (step by step for how to roast a pumpkin)

2 Tbsp Tahini (sesame paste)

2 Tbsp Olive Oil

¼ cup Fresh Lemon Juice

½ tsp  Salt

½ tsp  Ground Cinnamon

½ tsp  Ground Nutmeg

2 cloves Garlic, minced

¼ tsp  Coriander

Put it all in a food processor and blend it until its nice and creamy. Serve with bread, pitas, crackers, or veggies.

How To: Make Homemade Pumpkin Pie From Scratch

I took Tater to the pumpkin patch. A huge gigantic pumpkin patch that had the size and personality of a country fair.

She approched the task of picking out her very first pumpkin with abnormal amount of seriousness. After wandering the rows of pumpkins, she decide on a small pie pumpkin, perfect for her little fingers to carry.  once the perfect little pumpkin had been picked out, she wouldn’t let it out of her sight.

When she climbed to the top of a super high hay stack, she took it with her.

When she meet a goat at the petting zoo that she decide was just a "Doggie" she had it with her.

And she let that doggie know that it was not HIS pumpkin, it was hers.

And when we walked to lunch, she carried it.

And still, that little pumpkin is in her outside toy box, surviving relatively well. I didn’t make pie out of it, settle down. I just wish she hadn’t chosen to fall in love with something so perishable.

First question that needs to be answers when talking about scratch pumpkin pie making is: 

What pumpkins can be used? Can you make pie out of those Jack-O-Lantern pumpkins you buy your kids at the grocery store? What is a PIE pumpkin?

First, you can eat any variety of pumpkin, all are squash and all are edible (DO NOT confuse pie pumpkins with gourds, those are not edible) but not all pumpkins were made to be eaten as pie, so the variety you use will affect your results.

Jack-O-Lantern pumpkins have been breed for decades for qualities that have nothing to do with taste. Although still technically edible, the flavors are not taken into account when breeding. Jack-O-Lantern pumpkins are now breed for thick skin that can hold up to carving, as well as a heartiness to survive after being carved, and set outside with a candle stuck in it’s guts.

A pie pumpkin is small, like the one that tater picked out, too small to carve. They are also know as Sugar Pie, Northern Pie or New England Sugar. Most grocery stores will sell pie pumpkins towards the end of October, through November, just ask your produce guy.

Usually, one pumpkin is enough to make a pie.

Preheat your oven to 400.

First, remove the stem. Use a butter knife that you don’t care about too much (it may get bent) and run it around the edge of the stem to loosen it up then pry it off with the butter knife.

Then cut it in half down the middle, right through where that stem used to be.

Then scoop out all the guts, seeds and strings.

Then put the pumpkin, cut side down, on a baking sheet covered in tin foil. Make sure the baking dish has sides, the pumpkin may leak while roasting. Cover with foil.

Bake at 400 degrees for 45-60 minutes or until a fork slides into the skin of your pumpkin easily.

Scoop out the inside flesh of the pumpkin with a spoon.

If your pumpkin flesh is watery, place on a stack of 5-8 paper towels, top with more paper towels and allow to drain for about 5 minutes. For a smoother texture, puree in a food processor for about 3 minutes.

Chocolate Mint Stout Ice Cream

Ingredients

  • 2 cups whole milk
  • 3 fresh mint leaves
  • 1 cup heavy cream
  • 1 cup chocolate stout, or chocolate mint stout
  • 7 ounces of 60% dark chocolate with peppermint oil (such as Dark Chocolate Mint from Green & Blacks), broken into chunks
  • 4 egg yolks
  • 1 1/4 cup white sugar

Directions

  1. In a pot over medium high heat, add the cream, milk, mint leaves cream and stout. Bring to a gentle simmer. Remove from heat, remove and discard mint leaves, and stir in the chocolate until melted.
  2. In a separate bowl, add the egg yolks and the sugar, whisk until well combined. Slowly add the chocolate milk, whisking continually, until about 1/2 the mixture has been added to the egg yolks. Add the egg yolk mixture back into pot, whisk until well combined. Return pot to heat and bring to a mild simmer.
  3. Refrigerator until chilled, about 3 hours.
  4. Churn in ice cream maker according to manufactures directions. Chill until firm.
https://domesticfits.com/how-to-make-homemade-pumpkin-pie-from-scratch/