October is beer month at Gothamist, and our mission is to bring you a new beer-related post every day, until our hangovers become so crippling we wind up forgetting what we promised halfway through the month. For today's beer-related report, we're diving into the enticing world of beer-infused baked goods.

Seasonal beers are a joy to wait for each year and nothing says Autumn more than a pumpkin flavored ale. Though pumpkins may be in short supply this season, that shouldn't stop you from making some delicious Pumpkin Ale Pie with the canned stuff from the grocery store. Add some pumpkin beer to the recipe and experience a seasonal explosion in your mouth!

    Pumpkin Ale Pie
  • 1 15oz can pumpkin puree
  • 3/4 cup sugar
  • 2 eggs
  • 6 ounces beer (try Brooklyn Brewery's Post Road Pumpkin Ale)
  • 6 ounces heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon cinnemon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

  • Preheat oven to 425°F.

    Combine dry ingredients. Add in beaten eggs. Thoroughly combine cream, pumpkin puree and beer then add to the rest of the ingredients. Fill either an unbaked, pre-made pie crust or graham cracker crust with the mixture. Bake for 15 minutes at 425°F then lower temperature to 350°F and bake an additional 40 minutes or until a toothpick comes out clean. Cool and top with booze infused whipped cream - because, why not?

Believe it or not, vegan desserts are sometimes even more delicious than those made with dairy. This Vegan Chocolate Stout Cake will appeal to the vegans and the beer hounds alike.

    Vegan Chocolate Stout Cake
  • 12 oz stout (see below)
  • 1 1/2 cups almond milk
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon bakin powder
  • 1 teaspoon baking soda
  • 1/2 cup dutch-processed cocoa powder
  • 1 teaspoon salt

  • Preheat oven to 350°F. Grease and flour two 9-inch cake pans or one Bundt pan.

    Mix the vinegar with the almond milk and set aside to curdle. Combine dry ingredients in another bowl. Once the milk is curdled, add the vanilla and slowly mix together on low speed (if using an electric mixer) or whisk. Gradually pour in the milk and the beer, alternating a half cup at at time. Pour into pan(s) - don't worry if the batter is super runny!

    Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Cool. Frost. Enjoy!

    Note: The recipe calls for stout (a chocolate stout would be perfect!) but also consider trying a doppelbock, like Ayinger Celebrator, to add a pleasant roasted flavor. Just make sure whatever beer you use is vegan!

    Recipe courtesy of Jennifer Cortez, The Midwest Vaygun

To those who are baking-averse, try concocting a delicious and ridiculously simple beer float. For a rich, creamy version fill a pint glass 3/4 full with a flavored stout (we like Southern Tier's Creme Brulee Stout for its sweet, smokey notes) then top with a high quality vanilla ice cream. For added flair and flavor, shave bittersweet chocolate on top before serving. The ice cream melts slowly into the beer giving a slightly thicker and sweeter quality to the drink. For a lighter, fruitier version, replace the stout with a lambic-style beer, like Lindeman's Framboise and swap out the ice cream for a fruity sorbet then top with fresh berries.