PUMPKIN-BROWNIE SWIRL PIE
PG tested
8 tablespoons unsalted butter, plus more for the pie plate
1 (12-ounce) bag semisweet chocolate chips
⅔ cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup all-purpose flour 2 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
For pumpkin filling
1 cup pure pumpkin puree 1 cup heavy cream
1 large egg
¼ cup granulated sugar ¼ cup all-purpose flour ½ teaspoon pumpkin pie spice
Vanilla ice cream, for serving (optional)
Preheat oven to 350 degrees.
Butter bottom and side of a 9½-inch deep-dish pie plate.
Heat 8 tablespoons butter, chocolate chips and brown sugar in a medium
saucepan over medium heat, whisking occasionally, until butter and chocolate are melted. Remove from heat. Whisk in eggs, one at a time, then vanilla, whisking until smooth. Whisk in flour, cocoa powder, baking powder and salt until combined.
Pour about ⅓ of the brownie batter into prepared pie plate; set aside remaining batter. Bake until just starting to set and top is shiny, about 20 minutes.
For filling: Combine pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice in a medium bowl; whisk until smooth.
Pour pumpkin filling over warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon batter (in about 6 scoops) onto pumpkin filling.
Use back of spoon to pull brownie batter into filling and create a swirled pattern.
Bake until pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.
Serves 6 to 8.