Our Executive Chef has crafted a series of at-home recipes to help you get into the pumpkin-beer-everything spirit: Pumpkin Biscuits and Sage Sausage Beer Gravy, Oven-Roasted Pumpkin Fries with Pumpkin Beer Cheese, Pumpkin Turkey Beer Oven Grinder, and Creamy Pumpkin Beer Coffee Cake. Drooling yet? We thought so. Check out the recipes below!

Pumpkin Biscuits and Sage Sausage Beer Gravy

Flaky pumpkin biscuits topped with a savory sage sausage pumpkin beer gravy for a warm, winter meal sure to please any comfort food eater. Serves: 4

For the Gravy

INGREDIENTS

16 oz Italian sausage, raw bulk
1 Shallot, minced
1 Fresh garlic clove, minced
1½ cups diced fresh pumpkin
2 tbsp Olive oil
⅓ cup All-purpose flour
4 cups Heavy cream
½ cup Pumpkin puree
2 tsp Fresh Sage, chopped
2 tsp Fresh Thyme, chopped
1 Cup Pumpkin Beer
Salt and Pepper, to taste

DIRECTIONS

1. In a large sauté pan, over medium heat, cook the sausage until filly browned. Add the shallots and garlic, then cook until translucent. Stir in the diced pumpkin and cook for another 5-6 minutes.
2. Add the olive oil and flour, then stir until incorporated.
3. Add the heavy cream, stirring on occasion but allowing to thicken.
4. Stir in the pumpkin puree, herbs and pumpkin beer. Reduce the heat to medium-low, cover and simmer for 10 minutes. Season with salt and pepper, to taste.

For the Biscuits

INGREDIENTS

2/3rd cup Pumpkin puree
¾ cup Milk
2 cups All-purpose flour
4 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
1/2 tsp Ground cinnamon
½ stick Cold, unsalted butter, cubed

DIRECTIONS

1. Preheat oven to 400° Fahrenheit.
2. Spray baking sheet tray.
3. In a small bowl, combine the pumpkin puree and milk until smooth.
4. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
5. Add cold, cubed butter to flour mixture and blend into the mix with your hands until the mixture is coarse and clumpy.
6. Slowly add the milk and pumpkin mixture to flour and stir until well incorporated. The dough should still be clumpy. This will produce buttery, flaky biscuits.
7. Transfer biscuit dough onto a floured surface. Add more flour if dough is still wet or sticky.
8. Roll the dough to a 2/3″ thickness. Using a biscuit cutter, cut out as many 2” circles as you can. You can also combine the remaining trimmings and roll together and repeat process.
9. Place biscuit rounds on your parchment-lined baking sheet and bake at 400° Fahrenheit for 15-12 minutes until they have risen and lightly browned.

To Assemble

DIRECTIONS

1. On serving plates, place two biscuits per plate then top with a healthy amount of gravy on each plate. Enjoy!

Oven-Roasted Pumpkin Fries with Pumpkin Beer Cheese

Crispy and healthy oven baked pumpkin fries tossed in a savory and sweet spice mixture served with a zesty pumpkin beer cheese on the side for dipping. Serves: 4

For the Fries 

INGREDIENTS

1 Medium sized pumpkin
½ tsp Kosher salt
1 tbsp Olive oil
1 tsp Garlic powder
1 tsp Onion Powder
½ tsp Cumin
½ tsp Ground cinnamon

DIRECTIONS

1. Preheat oven to 350° Fahrenheit.
2. Slice pumpkin in half, lengthwise then remove seeds. Using a potato peeler or paring knife, remove the skin of the pumpkin.
3. Slice the pumpkin into ¼ x ½” strips.
4. In a small mixing bowl, combine the olive oil and seasoning. Generously coat each pumpkin fry in the seasoning/oil mixture.
5. Line a baking sheet with parchment paper then place the coated fries evenly on the sheet, spread out enough to allow for even cooking,
6. Roast fries for 15-20 minutes, until tender. Increase the temperature to 400° Fahrenheit and broil the fries for another 3-5 minutes until they are crisp.

For the Beer Cheese 

INGREDIENTS

3 cups Pumpkin Beer
½ cup Fresh garlic, minced
¼ cup Heavy whipping cream
16 oz Easy melt cheddar cheese, cut into small cubes
1 tbsp Onion powder
1 tbsp Kosher salt
1 tbsp Black Pepper

DIRECTIONS

1. In a large sauce pan over medium heat, add the beer and minced garlic. Bring to a simmer and allow to reduce by ⅓ or about 3 minutes.
2. Whisk in the heavy cream and allow to return to a simmer.
3. Slowly add in the cheddar cheese cubes a handful at a time making sure to allow them to melt and incorporate fully before adding more.
4. Once all cheese has melted, keep stirring and add in the seasoning. Keep stirring as the cheese heats up to ensure it does not burn.
5. Remove from heat and serve immediately with hot pumpkin fries.

Pumpkin Turkey Beer Oven Grinder

Slow-roasted turkey with lemon pepper infused pumpkin and toasted French bread with pumpkin beer au jus on the side for dipping. Serves: 4

INGREDIENTS

1 ½ cups Canned Pumpkin Puree
3 tbsp Lemon pepper seasoning
4 6” French buns, sliced lengthwise
2 lbs Oven-roasted turkey, sliced thin deli-style
8 Swiss cheese slices
2 Instant turkey gravy packets
2 cups Pumpkin Beer
Salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 350° Fahrenheit.
2. In a small mixing bowl, combine the canned pumpkin puree and the lemon pepper seasoning.
3. On a lined baking sheet, arrange the bottom of the French bread about 1 inch apart. On the opposite side of sheet, place the top half of the French bread white side up.
4. In a small sauce pan over medium heat, combine the instant turkey gravy with the pumpkin beer. Bring to a slow simmer and allow to thicken. Season with salt and pepper, to taste.
5. Layer each slice of bread with lemon pepper pumpkin spread followed by ½ lb of the turkey, then top each with two Swiss cheese slices each. Bake in oven for 15 minutes, finish each sandwich with top slice of bread, cut sandwich in half and serve with gravy on the side.

Creamy Pumpkin Beer Coffee Cake

A great way to finish any holiday meal! The flavors of pumpkin beer, cream cheese, brown sugar and cinnamon come together in perfect harmony in a moist cake that it sure to win over family and friends. Serves: 8

INGREDIENTS

1 ½ cups Pumpkin puree
1 ½ cups Pumpkin Beer
1 ½ cups Sour cream
4 oz Cream cheese
2 cups Sugar
½ lb. Butter, melted
½ cup Brown sugar1
½ tsp Cinnamon
1 ½ tsp. Vanilla
3 Eggs
3 cups All-purpose flour
1 ½ tsp Baking soda
1 ½ tsp. Baking powder
¼ tsp Kosher salt

DIRECTIONS

1. Preheat oven to 350° degrees Fahrenheit.
2. In a stand mixer on medium speed, whip together the pumpkin puree, beer, sour cream and cream cheese. Slowly add in the sugar.
3. While mixer is still on medium speed, slowly add in the remaining ingredients, making sure to slowly add them in so they could be incorporated.
4. Grease a medium casserole dish and pour out the contents of the mixing bowl.
5. Bake in oven for 45-50 minutes until golden brown. Remove from oven and allow to cool.