Pumpkin Brownie Swirl Pie or Pina Colada Pie for Thanksgiving???
Prep 20 mins Bake 60 mins Cool 1:00 Eat 2:20
If you are a chocoholic, look no further than this amazing Pumpkin Brownie Swirl Pie. Rich, decadent. It makes it’s own crust! Quick and easy to make. The chocolate brownie crust sets up, you pour a pumpkin custard over it and then you spoon more chocolate brownie mixture into the pumpkin custard and swirl it together. The result is heaven to a chocolate lover.
When you microwave the slice of pie for 12 seconds, it has a gooey center like a chocolate souffle. Heavenly!
I served this pie at Thanksgiving and along with it having a big Ooooh factor, when you microwave a slice for 12 seconds and then add a scoop of ice cream, the warm chocolate is like the inside of a Chocolate Souffle – not kidding. If anything, this pie is dangerous to have around. Go ahead! Make it and tell me if you have fallen in love.
Pina Colada Pie
Of course, if you want both the Pumpkin Brownie Swirl Pie and the Pina Colada Pie, check out the recipe for the yummy, dreamy and creamy Pina Colada Pie.
The Brownie filling starts with quality ingredients.
To make the Pumpkin Brownie Swirl Pie, make the rich Brownie filling.
The Brownie batter is quick to make and stirs together easily.
Simply melt some butter with brown sugar and then stir in the chocolate chips until melted. Remove from the heat and stir in the eggs quickly one at a time, so they do not “cook”. Next, stir in the vanilla, flour, cocoa powder, baking powder and salt.
Pour about 1/3 of the Brownie batter into the pie plate and bake.
Pour about one-third of the brownie batter into the prepared pie plate and bake about 15-20 minutes.
The pumpkin filling ingredients.
Make the pumpkin filling while the Brownie crust is baking.
Stir all pumpkin ingredients together.
Simply combine all ingredients: pumpkin puree, heavy cream, egg, sugar, flour and spices in a bowl and stir.
Make the pumpkin filling in about a minute.
Use a rubber spatula to stir the pumpkin ingredients together, which will take about a minute.
The Pumpkin filling and Brownie batter are ready to swirl.
Pour the pumpkin filling over the warm Brownie layer.
Six circles of the Brownie batter are scooped on top of the Pumpkin filling.
Mix 1 Tablespoon water into the remaining Brownie batter to make it easier to swirl. Then spoon 6 scoops of the Brownie batter into the pumpkin filling.
Less is more when swirling the Brownie batter into the pumpkin filling.
The magic begins when you use the back of the spoon to create a beautiful swirled pattern in your Pumpkin Brownie Swirl Pie.
The Pumpkin Brownie Swirl Pie is a piece of art that you can eat!
Bake for 40-45 minutes. Do not overbake. The filling will be a little moist when you remove it from the oven. Let it cool on a rack for about an hour.
Create a gooey center with a quick zap in the microwave oven.
Loosen the pie from the sides of the pan with a knife. Cut into small slices, as this pie is very rich. Serve with vanilla ice cream and be ready for a heavenly experience. For the best experience, and a gooey chocolate center, microwave pie slices on serving plates for 12 seconds and serve immediately with vanilla ice cream. Yum!!
Pumpkin Brownie Swirl Pie
Brownie Batter
8 ounces butter (1 stick) + more for pie plate
12 ounces chocolate chips
2/3 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla
1/2 cup all purpose-flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Pumpkin Filling
1 cup pumpkin puree
1 cup heavy cream
1 large egg
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 pinch nutmeg
1/4 teaspoon salt
vanilla ice cream (for serving)
1. Preheat the oven to 350°. Butter the bottom and sides of a 9 1/2″ deep dish pie plate.
2. Make the brownie batter. Melt the stick of butter and brown sugar in a medium saucepan over medium heat. Once the butter is melted, add chocolate chips and stir until the chocolate is nearly melted. Remove from the heat and continue to stir until the mixture is smooth. Stir the eggs in one at a time. Next stir in the vanilla, the flour, cocoa powder, baking powder and salt until combined.
3. 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 15-20 minutes.
4. While crust is baking, make the pumpkin filling. In a medium bowl, combine the pumpkin puree, heavy cream, egg, sugar, flour, cinnamon, ground ginger, ground cloves, nutmeg and salt. Stir until smooth.
5. 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 a large spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern.
6. Bake until the pie is set, 40-45 minutes. It will still be a little moist. Do not overbake. Transfer to a rack and let cool completely. Cut pie into slices. Serve with vanilla ice cream. For a gooey chocolate center, microwave pie slices on serving plates 12 seconds and serve immediately with vanilla ice cream.
Servings: 12 – 459 calories per serving
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Pumpkin Brownie Swirl Pie
Ingredients
Brownie Batter
- 8 ounces butter 1 stick + more for pie plate
- 12 ounces chocolate chips
- 2/3 cup light brown sugar firmly packed
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup all purpose-flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Pumpkin Filling
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 large egg
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 pinch nutmeg
- 1/4 teaspoon salt
- vanilla ice cream for serving
Instructions
- Preheat the oven to 350°. Butter the bottom and sides of a 9 1/2" deep dish pie plate.
- Make the brownie batter. Melt the stick of butter and brown sugar in a medium saucepan over medium heat. Once the butter is melted, add chocolate chips and stir until the chocolate is nearly melted. Remove from the heat and continue to stir until the mixture is smooth. Stir the eggs in one at a time. Next stir in the vanilla, 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 15-20 minutes.
- While crust is baking, make the pumpkin filling. In a medium bowl, combine the pumpkin puree, heavy cream, egg, sugar, flour, cinnamon, ground ginger, ground cloves, nutmeg and salt. Stir 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 a large spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern.
- Bake until the pie is set, 40-45 minutes. It will still be a little moist. Do not overbake. Transfer to a rack and let cool completely. Cut pie into slices. Serve with vanilla ice cream. For a gooey chocolate center, microwave pie slices on serving plates 12 seconds and serve immediately with vanilla ice cream.
- ENJOY THIS RECIPE FROM WWW.FRESHFOODINAFLASH.COM
OOOOH this sounds delicious! I will have to try it for the holidays.