There’s a legend in the Pacific Northwest that Bigfoot emerges every November — not for turkey, but for pie. And not just any pie — a rich, creamy pumpkin pie with a secret ingredient that gives it depth and warmth: Sasquatch Coffee. Enjoy this Bigfoot’s Brewed Thanksgiving Feast with friends and family this holiday season.
Ingredients
- 1 pie crust (store-bought or homemade — Bigfoot doesn’t judge)
- 1 cup Sasquatch Coffee (try Howl in the Night) — brewed strong
- 1 can (15 oz) pumpkin purée
- ¾ cup brown sugar
- ½ cup cream or half-and-half
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- A pinch of salt
Directions
- Preheat your oven to 425°F — or a roaring campfire if you’re the rugged type.
- Whisk pumpkin, sugar, eggs, and spices in a large bowl.
- Stir in the cream and Sasquatch Coffee.
- Pour the mixture into your pie crust and bake for 15 minutes.
- Reduce heat to 350°F and bake for another 40–45 minutes until the center is set.
- Cool, slice, and serve with whipped cream — or, if you’re Bigfoot, straight from the pan.
Pro Tip
Pair it with a mug of Feelin’ Squatchy blend for that extra forest-fresh flavor.