Pumpkin Brownie Swirl Pie

When friends and neighbors, the Tillotson's heard I was recovering from the flu, Nancy brought over turkey and dressing,  soup, and the most marvelous dessert.  I only got one bite of it since eating still wasn't in the works...and David hurried and scarfed down both pieces.  It is FABULOUS  and I can't wait to make it over and over.  Nancy says it perfect for her since she's not a pumpkin pie fan.  I am but really, what could be better than brownie and pumpkin????

Pumpkin-Brownie Swirl Pie

    

For the brownie filling:

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  1 stick unsalted butter, plus more for the pie plate
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  1 12 -ounce bag semisweet chocolate chips
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  2/3 cup packed light brown sugar
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  2 large eggs
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  1 teaspoon pure vanilla extract
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  1/2 cup all-purpose flour
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  2 tablespoons unsweetened cocoa powder
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  1/2 teaspoon baking powder
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  1/4 teaspoon salt

 

For the pumpkin filling:

• 1 cup pure pumpkin puree
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  1 cup heavy cream
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  1 large egg
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  1/4 cup granulated sugar
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  1/4 cup all-purpose flour
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  1/2 teaspoon pumpkin pie spice
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  1/4 teaspoon salt
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  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.

Recipe courtesy of Food Network Magazine