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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