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
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
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
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