Pumpkin-Brownie Swirl Pie

Pumpkin-Brownie Swirl Pie
Pumpkin-Brownie Swirl Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the brownie filling:

  • 1

    stick unsalted butter, plus more for the pie plate

  • 1

    12 -ounce bag semisweet chocolate chips

  • 2/3

    cup packed light brown sugar

  • 2

    large eggs

  • 1

    teaspoon pure vanilla extract

  • 1/2

    cup all-purpose flour

  • 2

    tablespoons unsweetened cocoa powder

  • 1/2

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • .

  • For the pumpkin filling:

  • 1

    cup pure pumpkin puree

  • 1

    cup heavy cream

  • 1

    large egg

  • 1/4

    cup granulated sugar

  • 1/4

    cup all-purpose flour

  • 1/2

    teaspoon pumpkin pie spice

  • 1/4

    teaspoon salt

  • Vanilla ice cream, for serving (optional)

Directions

Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined. Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes. Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth. Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

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