Pumpkin Brownie Pie
fall, pie, Thanksgiving, vegetarian
unsweetened cocoa powder
pumpkin pie spice
Preheat the open to 350°F and grease a deep dish pie pan.
Heat the chocolate chips, brown sugar and butter in a medium saucepan over medium-low heat. Stir occasionally until just melted and combined.
Remove from heat and let sit for a minute. Whisk in 2 eggs, one at a time, then the vanilla. Add the cocoa powder, baking powder, flour and salt, whisking until just combined.
Pour about a third of the batter into the pie pan and bake 20 minutes. Set aside the rest of the batter for later.
Combine heavy cream, sugar, pumpkin puree, pumpkin pie spice and remaining egg & flour in a mixing bowl. Stir until smooth.
Pour the pumpkin batter over the cooked brownie batter.
Stir a tablespoon of water into the remaining brownie batter, then use a spoon to scoop it into the pumpkin batter, swirling as you go.
Bake for 40-45 minutes, until the top is set.
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