8 ounces Harvest MoonŽ Pumpkin Ale
6 ounces pecan halves
1 teaspoon allspice
1/2 teaspoon nutmeg
2 large eggs, beaten
1/4 cup light corn syrup
3/4 cup light brown sugar
1 whole pie shell, deep dish
Whipped cream, optional


In a small saucepan, heat beer with pecans and spices over medium heat. (The sauce will soak into the pecans and steam off, reducing to just a few tablespoons of liquid.) Remove from heat and set aside.
In a bowl, beat the eggs, corn syrup, and sugar. Fold in pecan mixture. Put entire filling into a prepared deep-dish pie shell.
Bake in a preheated 350-degree oven until filling rises and crust is golden brown, about 30-45 minutes.
Remove from the oven and cool for 30 minutes. Serve warm or chilled with whipped cream.