Pumpkin Brownie Pie
Dark fudgy brownies combined with spiced pumpkin custard filling baked in a classic graham cracker crust. The best combination!
Ingredients
- 1 (9 inch) prepared graham cracker crust
For the brownie layer:
- 4 oz semisweet chocolate baking bar, chopped
- 6 tablespoons butter, cubed or sliced
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 4 large eggs yolks
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
For the pumpkin layer:
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
For topping:
- Sweetened whipped cream
Instructions
- Preheat oven to 350 degrees. Add enough water to fill a medium saucepan 1/2 inch. Heat to simmer.
- In a large, heat safe bowl, add chocolate and butter. Place over saucepan of water. Do not let the bottom of the bowl touch the water directly. Cook, whisking often until the chocolate and butter are melted. Remove the bowl from the saucepan then whisk in sugar and salt.
- Whisk in egg yolks, vanilla and flour until just combined then pour into graham cracker crust. Place in oven and bake for 20 minutes or until just set.
- In a medium-sized bowl, whisk pumpkin, heavy cream, egg, vanilla, sugar, flour, pumpkin pie spice and salt. Whisk until smooth. Pour over brownie layer then place back in oven for 12-15 minutes or until set. A slight jiggle is ok.
- Place foil or a pie crust shield around the edge of the crust during baking if needed to prevent over-browning.
- Let pie cool for 20-30 minutes on a cooling rack then place in refrigerator to chill for 1-2 hours before serving.
- Add whipped cream to individual servings.
Tried this recipe?Let us know how it was!