Tuesday, November 25, 2014

PUMPKIN-BROWNIE SWIRL PIE - HAPPY THANKSGIVING, FROM MY OVEN TO YOURS...

Seems the holidays are fast upon me ~ I can tell, as I've left little time for the blog (and/or reading) amongst that which has kept my hands busy this month, sadly.  Yesterday I had a request for a "holiday-ish" pie for a husband's office party.  Food Network Magazine published this recipe, just this month, and it was begging for a "go".  I gave it one - HIT IT OUT OF THE PARK, pretty much.
(1/2" brownie "crust" on the bottom)
Sharing with friends for a little different (and EASY) take on Pumpkin Pie this year.  Hope your day is happy and spent with those you hold dearest!  I'll be back to blogging (yes, and reading) in the next few weeks...HAPPY THANKSGIVING!
PUMPKIN-BROWNIE SWIRL PIE

INGREDIENTS

BROWNIE FILLING:
1 stick unsalted butter, plus more for the pie plate
1 12-oz. bag semi-sweet chocolate chips
2/3 C. packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 C. all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt

PUMPKIN FILLING:
1 C. pure pumpkin puree
1 C. heavy cream
1 large egg
1/4 c. granulated sugar
1/4 C. all-purpose flour
1/2 tsp. pumpkin pie spice
1/4 tsp. salt

DIRECTIONS

Preheat the oven to 350 degrees F.  Butter the bottom and side of a 9-1/2" 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 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 Tbsp. water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling.  Use a knife 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.

Recipe courtesy of FOOD NETWORK MAGAZINE

7 comments:

Dorthe said...

Dear Tanya,
yes your pie looks wonderful, and very delicious, but as you say, it would never arrive in one piece, lol--- and not enter the country eighter I gues... what would have been nice was if I could just enter my car ,and take a cup of tea and pie with you , hehehe ...
I wish you a happy Thanksgiving week and weekend, my dear friend.
Love from Dorthe

Maywyn Studio said...

Happy Thanksgiving Tanya to you & yours!
Thank you for the wonderful recipe! I see that pie with vanilla bean ice cream in my future, :)

Mary Ann Potter said...

Wooo hooo! Chocolate and everything else that's good! Thanks for the delicious recipe!

Createology said...

Oh Yum! Thank you so very much for sharing this recipe. It truly looks wonderful. Happy Thanksgiving Dear...

Jillayne said...

Happy Thanksgiving to you!
This looks absolutely amazing Tanya - different and delicious!!

Quinn said...

YUM!!!
And glad to see you :)

My Garden Diaries said...

Hey you!!! This looks amazing!!! I have never had a pie like this one...but put brownie and pie together and you have me hooked!! Sorry I am late to stopping by.....the stomach flu found its way into our house this last week!!! Wishing you and your family a beautiful holiday season friend! And a Happy Belated Thanksgiving to you as well! Nicole xoxoxo