2 pie crusts (Honey Maid graham cracker pie crusts)
2 cups of canned, mashed pumpkin
1/2 cup of Voodoo Ranger Atomic Pumpkin Ale
1/2 cup half and half
1 cup of Pumpkin Spiced Eggnog
8 oz cream cheese
1 cup sugar
1/4 tsp salt
1/2 stick of melted butter
1 tsp of vanilla extract
1/2 tsp of cinnamon
1/4 tsp of ginger
1/4 tsp of pumpkin pie spice
Chocolate Caramel Sauce
1 12-oz bottle of Voodoo Ranger Atomic Pumpkin Ale
3 heaping tablespoons of T. Marzetti Old Fashioned Caramel Apple Dip
2 Tbsp mini semi-sweet chocolate chips
1 tsp brown sugar
1/8 tsp molasses
1/8 tsp pumpkin pie spice
1/2 tsp maple syrup
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.
Lightly beat the remainder of the eggs and set aside.
In a large bowl beat the cream cheese with a hand mixer adding in the pumpkin until thoroughly blended.
Begin adding the sugar, salt, eggs, Voodoo Ranger Atomic Pumpkin Ale, half and half, pumpkin-spiced egg nog and melted butter. Blend thoroughly.
Finally add the vanilla extract, cinnamon, ginger and pumpkin pie spice.
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.
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.
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.
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.
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.
Let cool briefly to thicken up a bit and drizzle the sauce over the pie or even on vanilla ice cream.