Pumpkin Pie with Brownies
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 416, total fat 26 G., saturated fats 15 G., proteins 4 G., carbohydrates 43 G., fiber 2 G., cholesterol 147 mg, sodium 247 mg, sugar 29 G.
Calories 416, total fat 26 G., saturated fats 15 G., proteins 4 G., carbohydrates 43 G., fiber 2 G., cholesterol 147 mg, sodium 247 mg, sugar 29 G.
Chocolate lovers will agree that soft and moist chocolate brownies are delicious on their own or in other desserts. In this recipe, for example, they serve as pumpkin pie filling. A crumbly graham cracker crust holds a soft brownie layer topped with velvety pumpkin filling. Let the pie set thoroughly in the refrigerator before slicing. Top with whipped cream and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brownie
- 165 g unsalted butter
- 12 graham cracker sheets
- 0.5 cup + 3 tablespoons sugar
- 0.5 tsp salt
- 110 g semi-sweet chocolate, chopped
- 4 large yolks
- 0.5 tsp vanilla extract
- 1/4 cup premium flour
Pumpkin layer
- 0.5 cups pure pumpkin puree without additives
- 0.5 cups heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons of sugar
- 2 tbsp. premium flour
- 0.5 tsp pumpkin pie spice mix
- 1/4 teaspoon salt
- Whipped cream, for serving
We recommend
Recipes with similar ingredients: shortbread cookies, semi-sweet chocolate, eggs, cream, pumpkin pie spice, pumpkin puree
Cooking the dish according to the recipe:
- Cake:
Preheat oven to 325°F (160°C). Melt 6 tablespoons of butter. Process the graham crackers in a food processor until fine crumbs form. Add 3 tablespoons of sugar and 1/4 teaspoon of salt and pulse. Drizzle with melted butter and pulse until moist crumbs form. Pour into a 9-inch (22 cm) pie pan and press evenly into the bottom and up the sides. Bake for 10-12 minutes. - Brownie layer:
Increase the oven temperature to 350°F (175°C). In a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water), combine the remaining 6 tablespoons butter and chocolate; heat, stirring, until melted, about 3 minutes. Remove the bowl from the heat. Stir in the remaining 1/2 cup sugar and 1/4 teaspoon salt, then whisk in the egg yolks and vanilla extract. Stir in the flour until smooth. Spread the batter evenly over the crust. Bake until set on top, about 20 minutes. - Meanwhile, prepare the pumpkin layer.:
In a medium bowl, whisk together the pumpkin puree and heavy cream until smooth. Stir in the egg and vanilla extract. Add the sugar, flour, pumpkin pie spice, and salt and stir until smooth. Pour the filling over the hot brownie crust and spread it evenly with a spatula. Return to the oven and bake until the top is set, 10 to 15 minutes (cover the edges with foil if the crust starts to brown). Transfer the cake to a wire rack and let it cool completely in the pan, then refrigerate until completely set, at least 2 hours. Serve with whipped cream.
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