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Pumpkin Brownie Swirl Pie Recipe

   
 

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     Pumpkin Brownie Swirl Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
1 stick unsalted butter, plus more for the pie plate
1 12 oz. bag semisweet chocolate chips
2/3 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup flour
2 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
 
1 cup pure pumpkin puree
1 cup heavy cream
1 large egg
1/4 cup sugar
1/4 cup flour
1/2 tsp. pumpkin spice
1/4 tsp. salt

Instructions
Preheat oven to 350. Butter the bottom and sides of a 9 inch deep dish pie plate.
Using the first 9 ingredients for the brownie filling; heat the butter, chocolate chips and brown sugar over medium heat, whisking occasionally until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a tie, then the vanilla, whisking until smooth. Whisk in the flour, cocoa, baking powder and salt until combined.
Pour about 1/3 of the brownie batter in the prepared plate; set aside the remaining batter. Bake until just starting to set, about 20 minutes. Make the pumpkin filing, combining the pumpkin puree, heavy cream, egg, sugar, flour, pumpkin spice and salt; whisk until smooth.
Pour the pumpkin filling over the warm brownie layer. Stir 1 Tbs. water into the remaining brownie mix, then scoop the batter (about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling to create a swirl pattern. Bake until the pie is set, about 40-45 minutes. Cool on a rack.
Serving Suggestions
Option- serve with vanilla ice cream.


Originally Submitted
2/8/2017





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