Total Time: 1 hr 55 min
Prep: 55 min
Cook: 1 hr
Yield: 8 to 10 servings
Level: Easy
Prep: 55 min
Cook: 1 hr
Yield: 8 to 10 servings
Level: Easy
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)
Directions
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.
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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)
Directions
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.
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