winter warmer pumpkin pie
This recipe for winter warmer pumpkin pie from the Harpoon Brewery is the perfect treat for the beer enthusiast.

Here’s a recipe from The American Craft Beer Cookbook (Storey Publishing, $19.95) that can add some extra beer fun to your table.

Winter Warmer Pumpkin Pie

Pumpkin pie is the quintessential kitchen smell of the season, and this recipe from the Harpoon Brewery is the perfect treat for the beer enthusiast. The heavenly combination of spices, pumpkin, and buttery crust comes together in a way that can envelop a home like a warm blanket. To bring out the most flavor, I recommend using whole spices and grinding them yourself. Winter warmer, a hearty alcoholic brew that staves off the outside chill and offers a bit of spice, is the perfect companion and a pleasing way to settle in for that long winter’s nap.


1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 eggs

1 cup light cream

2/3 cup Harpoon Winter Warmer, or similar medium-bodied ale with 6% ABV or less

11/2 cups pumpkin purée

1 tablespoon all-purpose flour, as needed

Pastry for a 9-inch single-crust pie, homemade or purchased

Ice cream, for serving (optional)


1 Preheat the oven to 350°F.

2 Whisk the sugar, cinnamon, allspice, cloves, ginger, nutmeg, and salt together in a medium bowl.

3 Whip the eggs, cream, and ale together in another mixing bowl with a whisk or an electric mixer. Slowly add the cream mixture to the spice mixture, using an electric mixer to fold the ingredients together. Blend in the pumpkin purée until smooth. If the pie filling seems too loose, add the flour and stir in well.

4 Fit the pie crust into a pie plate and pour the filling into the crust. Bake for about 1 hour, until a butter knife inserted into the center of the pie comes out clean.

5 Let the pie cool slightly, then slice and serve warm with a scoop of ice cream, if desired.

Makes 1 pie, serving 6–8 people

See a recipe for Wild Mushroom and Edmund Fitzgerald Stuffing