◊Recipes - Desserts

Drunken Pumpkin Pie

This tasty autumn treat was featured in the Cedar Rapids Gazette and KGAN CBS 2 in fall 2006. Special thanks to Molly Nichols, noon anchor at KGAN CBS 2 News, for suggesting the name!

Ingredients:

• 4 cups cooked mashed pumpkin
• 5 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 fl oz) evaporated milk
• 1 1/4 cup Barley Wine (or other strong ale)
• 1/4 cup maple syrup or 1/3 cup packed brown sugar
• 1 1/2 tablespoon pumpkin pie spice
       (2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, pinch of cloves)
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 10-inch pie crusts

Process:

1. Preheat oven to 325 degrees. In a large mixing bowl combine all ingredients (except pie crusts) and whisk until thoroughly blended.
2. Pour mixture into pie crusts. Bake for about 1 hour, until set in the center. Any leftover mixture

Any leftover mixture (especially if making smaller pies) can be poured into a buttered casserole dish/ramekin and baked same as the pies - cooking time will vary depending on size/depth of dish.
Makes 2 10-inch pies.

Copyright © 2006-2010 Joe Stutler, Joe's Kitchen™. All rights reserved.

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