Lakefront Pumpkin Lager Pie with Chocolate-Caramel Sauce

  • Prep Time30 minutes
  • Yield2 pies

Recipe for pumpkin pie made with Lakefront Brewery's Pumpkin Lager and topped with a chocolate-caramel sauce.


  • Pumpkin Pie
    • 2 pie crusts (I used Honey Maid graham cracker pie crusts for mine)
    • 2 cups of canned, mashed pumpkin
    • 1/2 cup of Lakefront Pumpkin Lager
    • 1/2 cup half and half
    • 1 cup of Pumpkin Spiced Eggnog
    • 8 oz cream cheese
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 2 eggs
    • 1/2 stick of melted butter
    • 1 teaspoon of vanilla extract
    • 1/2 teaspoon of cinnamon
    • 1/4 teaspoon of ginger
    • 1/4 teaspoon of pumpkin pie spice
    Chocolate Caramel Sauce
    • 1 12-oz bottle of Lakefront Pumpkin Lager beer
    • 3 heaping tablespoons of T. Marzetti Old Fashioned Caramel Apple Dip
    • 2 tablespoons mini semi-sweet chocolate chips
    • 1 teaspoon brown sugar
    • 1/8 teaspoon molasses
    • 1/8 teaspoon pumpkin pie spice
    • 1/2 teaspoon maple syrup


  1. Pumpkin Pie
  2. Preheat the oven to 350°F. Crack the two eggs into a bowl and use a basting brush to coat the inside of the pie crusts with the egg-whites. Bake crusts in 350° oven for 5 minutes then remove.
  3. Lightly beat the remainder of the eggs and set aside.
  4. In a large bowl beat the cream cheese with a hand mixer adding in the pumpkin until thoroughly blended.
  5. Begin adding the sugar, salt, eggs, Lakefront Pumpkin Lager, half and half, pumpkin-spiced egg nog and melted butter. Blend thoroughly.
  6. Finally add the vanilla extract, cinnamon, ginger and pumpkin pie spice.
  7. When all ingredients are added to the bowl and thoroughly blended together, pour the pie filling into the crusts and place back in oven. Bake for 50 minutes.
  8. When finished, remove the pies and let cool. Drizzle with the sauce and serve with whipped cream or a small scoop of vanilla ice cream.
  9. Chocolate-Caramel Sauce
  10. Pour beer into a large sauce pan and bring to a boil slowly. Beer has a tendency to boil over quickly which is why a large sauce pan is called for. Watch it like a hawk.
  11. Get a nice rolling boil going and keep it going for 6 to 7 minutes while stirring. The reduction should have noticeably deepened the color of the beer and reduced it to about a cup of liquid, give or take.
  12. Reduce the stove-top heat to a simmer and stir in the caramel dip, brown sugar, semi-sweet chocolate chips, molasses, maple syrup and pie spice. Melt these until they are completely blended.
  13. Let cool briefly to thicken up a bit and drizzle the sauce over the pie or even on vanilla ice cream.
  14. Photos © Jamie Anne via Flickr CC

Andy of BeerFM Andy, author of is a Cicerone Certified Beer Server and aims to complete the Beer Judge Certification Program and become a fully certified Cicerone. hopes to spread the gospel of good beer and build a strong community of active beer lovers.