Pumpkin-Brownie Swirl Pie

By MJH

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)

Preparation

Step 1

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.