Let pumpkin shine in marbled brownie

Oh, pumpkin, we’ve done you wrong.

We took what was a straightforward fall dessert — classic pumpkin pie — and blithely grafted its flavors onto cookies, breakfast cereal, dog treats, vodkas, yogurts, lattes, pasta sauces, bagels and so much more.

Worse, we tricked you up with Pumpkin Pie Spice, a concoction of cinnamon, nutmeg, ginger, allspice and cloves. Any three of those spices suffice, as the good people of Libby’s know from their famous recipe on every label of their canned pumpkin.

But five? That’s a lot of froufrou for a humble squash.

Still, let’s not throw the pumpkin out with the pumpkin spice latté deodorant. (Yes, it really exists.)

Besides, pumpkin is good for us. Its fiber, potassium and vitamin C content supports a healthy heart. It has scads of vitamin A, which is a powerful antioxidant. You want more? Try thiamin, niacin, vitamin B6, iron, magnesium and phosphorus.

Here’s a bar recipe that pairs pumpkin pureé plumped with cream cheese and a chocolaty brownie. The brownie part lures in those who have given up on pumpkin, while a light touch with the spices lets us rediscover the flavor of this vibrant vegetable. Swirled together like a marble cake, this treat also is a looker on any plate.

It’s easy to make, and the pumpkin flavor deepens with an overnight chill in the refrigerator, making it a perfect do-ahead treat.

It’s time to restore the honor of pumpkin. And if it takes a little chocolate, so be it.