Old Bust Head Orange Vanilla Caramel Macchiato Stout Pumpkin and Honey Pie

Recipe & Photos by Kaitlin Hill

This Halloween, bring your jack-o-lantern to the dinner table with my festive Old Bust Head Orange Vanilla Caramel Macchiato Stout Pumpkin and Honey Pie. The chocolate crust pairs beautifully with the chocolate notes in the Orange Vanilla Caramel Macchiato Stout in the filling, and the honey adds a touch of sweetness to an otherwise classically flavored pumpkin pie. Impress your guests with the spooky decoration or smother it in whipped cream for an easy display. However you serve it, this pie is certain to be a fan favorite this Halloween. 

Ingredients:

Filling:  

1 can of Old Bust Head Orange Vanilla Caramel Macchiato Stout 

1, 15 ounce can of unsweetened pumpkin puree 

3 large eggs, plus 3 egg yolks 

1 teaspoon of vanilla 

1 teaspoon of cinnamon 

½ teaspoon of ginger 

¼ teaspoon of ground cloves 

½ teaspoon of salt 

½ cup of honey 

¾ cup of packed brown dark brown sugar 

½ cup of whole milk 

½ cup of heavy cream 

1 tablespoon of cornstarch 

1 ½ tablespoons of water 

Crust: 

1 cup of all-purpose flour 

2 tablespoons of extra dark cocoa powder 

2 tablespoons of granulated sugar 

1 teaspoon of salt 

1 stick of unsalted butter, cubed 

2 – 3 tablespoons of ice-cold water 

Directions: 

First, make the crust by placing the flour, cocoa, sugar, and salt in the bowl of a food processor and pulsing to combine. Add the cubed butter and pulse 15 to 20 times until the butter is the size of peas. With the machine running on low, drizzle in the water until the dough starts to come together. Remove it from the processor, press it into a disc, wrap it up, and place it in the fridge to rest for 1 hour. 

While the pie dough chills, reduce the beer. Place the beer in a medium saucepan and heat over medium-high heat. Continue to cook, stirring occasionally, until the beer has reduced by 75%. This will take about 25 – 30 minutes. Set aside and let cool slightly. 

Next, place a large pot over medium heat. Add the pumpkin, eggs, egg yolks, vanilla, cinnamon, ginger, cloves, salt, honey, brown sugar, whole milk, and heavy cream to the pot and whisk to combine. 

Stir in the beer. 

Finally, whisk together the cornstarch and water to make a slurry and add the slurry to the filling mixture. Whisk over medium heat until the filling begins to bubble. Cook for about 7 - 10 minutes until thickened. Set aside and let cool while you prepare the crust. 

Preheat the oven to 350°F.

Remove the pie dough from the fridge and, on a generously floured surface, roll out into a circle 11 inches in diameter. Carefully place the dough into a 9-inch pie pan and cut off any overhanging dough. Save the scraps to make the jack-o-lantern face. 

Crimp the edge of the pie dough as desired. 

Add the filling to the pie dish and place into the preheated oven to bake for 55 – 60 minutes until just set. 

To make the jack-o-lantern eyes, nose, and teeth, gather the dough scraps into a ball and roll out. Using a sharp knife, cut shapes of your choice to make a face. If the dough gets too soft, stick it in the fridge to firm up. 

Place the cutouts on a small cookie tray and bake for 10 minutes until puffed and cooked through. Set aside. 

Once the pie has finished baking, remove it from the oven and let it cool to room temperature. Once cooled, add the cutouts to form a jack-o-lantern face. 

Enjoy the pie right away or place in the fridge and eat chilled after dinner! Add a dollop of whipped cream and a glass of Old Bust Head Orange Vanilla Caramel Macchiato Stout for the perfect Halloween treat!