Is there a better way to end Pie Week than with a twist on pumpkin pie? I didn't think so.
You may think that this is a bizarre combination, but there are so many porters out there on the market that have vanilla, chocolate, cinnamon, spices, etc. The beer does part of the flavoring for you. I recommend looking around and seeing what types you can find to compliment your pumpkin pie.
The coconut sugar and porter give the pie a little bit of a darker color. I think that it adds character :-)
1 homemade pie crust, recipe here
a 15 oz. can of pumpkin puree
3/4 c. almond milk, or other non-dairy milk
1/4 c. porter, or other type of dark beer
3/4 c. coconut sugar
1/3 c. organic cane sugar*
2 T. flaxseed, ground
6 T. water
1/2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. allspice
2 tsp. coconut flour
*If you're not concerned about sweetness, omit this sugar. I don't like anything too sweet, but I would probably add it. My husband said it was good as is, but if you want a more traditional tasting pumpkin pie, I would add it.
Preheat the oven to 350°. As outlined in the pie directions, bake the bottom crust of the pie for about 10 minutes. After it's done, lower the heat to 325°.
In the mean time, combine the flax and water into a small cup and allow it to thicken for about 10 minutes.
In a medium-sized bowl, pour in the pumpkin puree. While whisking, stream in the milk and beer. Once those two items are added, combine the rest of the ingredients into the batter, including the flax/water.
Pour the filling into the prepared crust. Smooth it out with a spatula. Bake the pie for about an hour.
If the crust looks like it's getting too dark, place a crust shield or tin foil around the sides.
When it's done, allow it to cool for 30-45 minutes. You don't want all of the filling oozing out!
Enjoy this twist on a classic and let me know how you like it!