Pumpkin Brownie Pie — Stacie Lamoore

This is a pie you must try! When we celebrated the holidays with Alex’s family I made several different pies. In my opinion this one was by far the best. It is decadent and is a unique flavor combination. I never would have thought to pair chocolate and pumpkin in a pie. The chocolate in the dessert is quite rich and the pumpkin filling is light an airy.One thing that you need to make sure to do is mix the extra water into the left over batter. I forgot to do this on my pie so the brownie filling sort of sunk to the bottom instead of being swirled on top.

Pumpkin Brownie PieBrownie Filling:1 Stick Butter12oz Bag Semi-Sweet Chocolate Chips2/3 Cup Brown Sugar2 Eggs1 Teaspoon Vanilla Extract½ Cup Flour2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Powder¼ Teaspoon Salt Pumpkin Filling:1 Cup Pumpkin Puree1 Cup Heavy Cream1 Egg¼ Cup Sugar¼ Cup Flour½ Teaspoon Pumpkin Pie Spice¼ Teaspoon Salt Preheat the oven to 350 and coat the bottom of a 9in pie plate with oil or butter. To make the brownie filling:Heat the butter, chocolate chips and brown sugar in a saucepan, whisking occasionally until the butter and chocolate are melted. Remove from the heat and whisk in eggs and vanilla. Whisk until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.. Pour about one third of the batter into the plate and set the rest aside. Bake until the top is shiny and just set, about 20min. To make the pumpkin filling;Combine the pumpkin, cream, egg, sugar, flour, salt and pumpkin pie spice in a bowl and whisk until smooth. Pour the pumpkin over the warm brownie layer. Stir 1 Tablespoon of water into the remaining brownie batter, then spoon the batter onto the pumpkin filling. Using the back of the spoon or a knife pull the brownie batter into the pumpkin filling creating a swirl design. Bake until the whole pie is set about 40-45min.

Source:Adapted from: Food Network Magazine, November 2014 pg. 184