Oh She Glows: Brownie Pumpkin Pie with a Crunchy Pecan Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Pumpkin Brownie LayerPumpkin, canned, 1 cupGranulated Sugar, .75 cupCoconut Oil, .25 cupFlour, white, .75 cupVanilla Extract, 1.5 tspArrowroot, 1 tbsp.salt, Hain* sea salt, .5 tspArm & Hammer Baking Soda, 0.5 tspPumpkin Pie LayerPumpkin, canned, without salt, 1 cupArrowroot, 2 tbsp.Vanilla Extract, 1 tsp Granulated Sugar, .33 cupAlmond Breeze Almond Milk, Unsweetened Vanilla, .3 tbsp.Cinnamon, ground, 1.75 tspNutmeg, ground, .25 tspPecan ToppingEarth Balance Natural Buttery Spread, 4 tbspSucanat, 0.5 cupFlour, white, .33 cupPecans, .75 cup, chopped
Instructions
1. Preheat oven to 350F and grease a pie pan.
2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate (I used a lemon zester to grate the chocolate).
4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie.
5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.
6. Serves approx 8-12 slices. Serve with vegan ice cream if desired. I love coconut bliss vanilla.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ITREASUREIT.
1. Preheat oven to 350F and grease a pie pan.
2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate (I used a lemon zester to grate the chocolate).
4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie.
5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.
6. Serves approx 8-12 slices. Serve with vegan ice cream if desired. I love coconut bliss vanilla.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ITREASUREIT.
Nutritional Info Amount Per Serving
- Calories: 283.5
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 155.1 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 2.4 g
- Protein: 2.3 g
Member Reviews
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JILLNIEL
I followed the recipe exactly. After baking the brownie layer was still raw. I left it in the oven another 20 minutes and it's still a gloppy mess. The pumpkin layer is too thick and the instructions for the topping didn't say to melt the margarine, so the topping comes out like toasted flour. - 2/6/15