Brownie Bottomed Pumpkin Pie

Do you love pumpkin pie but dread wrestling with crust? Or maybe you need something new to spark your interest this holiday season? My Brownie Bottomed Pumpkin Pie is the perfect mix of rich and sweet, using a flourless brownie as the crust and a “healthed up” pumpkin pie filling! You’ll love it and it’ll be your new staple, promise! 

Too soon? Um, no.

Especially since my husband said that CHRISTMAS crap was out at Walmart already. So. There’s that.

Pumpkin pie is actually my husband’s only declared dessert he loves. And seeing as that his birthday is tomorrow, pumpkin pie is in our fridge.

Keeping it simple and classic though, not my thang. I just couldn’t do it. Especially when I feel like everything deserves a touch of chocolate. And if not just that, probably a glob of peanut butter too. But that’s up to you this time.

Anyways. This Brownie Bottomed Pumpkin Pie is my FAV! I love the layer of brownie for the crust, then that classic pumpkin custard baked right on top.

I’ve tried to keep things as simple as possible for you. I baked up a batch of my Flourless Brownies. Then I scooped those straight from that baking dish into the pie pan I am baking the pie in. Press press press…then pour in some yummy pumpkin pie filling and bake it all up! Voila!

Seriously, you don’t have to rip and roll pie crust. You’re welcome.

I stray from the classic pumpkin pie filling only slightly. I used almond milk instead of the typical condensed milk and I used less sugar, substituting the caramel-y delicious coconut sugar instead. Then I shake in some delicious cinnamon and allspice (not too much, because overly spiced isn’t my husband’s jam). It bakes up a nice and richly autumn bronze.

And, of course, your house smells like chocolate AND pumpkin pie! Happy dance emoji!

I like to serve mine with a scoop of rich chocolate gelato and a blob of peanut butter, but that’s just me being excessive and not being able to make up my mind. Totally up to you. My husband wished I had just bought some whipped cream…oops! Next pie, promise!

So let’s kick off this pumpkin season for real with a Brownie Bottomed Pumpkin Pie! I know I’ll be baking another one as soon as this pie dish is empty!

Brownie Bottomed Pumpkin Pie

2016-10-02 16:03:41

Do you love pumpkin pie but dread wrestling with crust? Or maybe you need something new to spark your interest this holiday season? My Brownie Bottomed Pumpkin Pie is the perfect mix of rich and sweet, using a flourless brownie as the crust and a "healthed up" pumpkin pie filling! You'll love it and it'll be your new staple, promise! (one 9" pie)

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Ingredients

1. 1 recipe for my Flourless Brownies
2. 1 can pumpkin
3. ½ cup unsweetened almond milk
4. ½ cup coconut sugar
5. 2 eggs
6. 1 tsp. cinnamon
7. ½ tsp. allspice
8. ¼ tsp. Kosher salt

Instructions

1. Bake your brownies, as per instructions, at 350 degrees for 18 minutes, or until completely baked.
2. Grease your pie dish. I used coconut oil. Make sure you get a good even layer of oil on the dish or your pie slices won’t budge from the dish.
3. While the brownies are still slightly warm, use a silicone spatula to scoop out the brownies and plop them straight into the pie dish. Using your spatula, carefully press the brownies into an even layer across the bottom of the dish and up the sides until the whole dish is covered and it looks like a brownie crust. I use a pressing motion with my spatula and the amount of brownies was just perfect for an even layer. Let the crust cool completely.
4. Preheat your oven to 405 degrees F.
5. In a large bowl combine all of the pie filling ingredients, whisking well. Pour the pie filling into the brownie crust.
6. Bake the pie for 10 minutes, then immediately turn down your oven heat to 350 degrees F and continue to bake for 45 minutes. Check to see if your pie is done by inserting a toothpick or knife in the center of the pie and seeing if it comes out clean. Keep an eye on your pie while it is baking and if the brownie edges are getting too dark (you’ll smell it too), tent a piece of foil over the top of the pie for the remainder of the bake time.
7. Let the pie cool before slicing and serving. I like mine with a drizzle of peanut butter on top and a scoop of chocolate gelato, but that’s just me going overboard. Enjoy!

Notes

1. Pie can be kept in the fridge, covered, for 5 days.

By melissa @ treats with a twist

Treats With a Twist https://www.treatswithatwist.com/