So I have a confession: I don’t love pumpkin pie. I mean I like it, with its flaky crust and creamy, spicy filling, and if it’s served on Thanksgiving I’ll probably have some, but I don’t go crazy over it. So every year, in addition to the pumpkin pie, I like to make something a little different.
After years of searching and eating desserts that just didn’t quite cut it, I’ve found my Thanksgiving dessert! It combines the creamy, spicy, pumpkin flavours of pumpkin pie with the one ingredient that makes every dessert a winner in my books: chocolate! Yes, these are fudgy, rich brownies topped with pumpkin pie filling. They’re rich, gooey, and pack the perfect Thanksgiving flavour punch! They’re so tasty that my dad even made room on his pie-filled dessert plate for one. The chocolate pumpkin flavour combination works so well – the chocolate is rich and sweet, the pumpkin lighter and spicier. And look how pretty they are!
Happy Thanksgiving to my American family and friends, and anyone else celebrating next week! And for the rest of us, here’s one last pumpkin dessert for the season!
Makes one 9×13 or 8×8 inch pan of brownies
1 tsp vanilla extract
10 tbsp butter
3/4 cup cocoa powder
1 1/4 cups sugar
1/4 tsp salt
1/2 cup flour
1/3 cup brown sugar
2 tbsp granulated sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup pumpkin puree
1/2 cup heavy cream
Whipped cream, ice cream, or coconut cream to serve
Preheat oven to 325. Grease a 9×13 or 8×8 inch pan and set aside.
In a small bowl, whisk together eggs and vanilla. Set aside.
Over a double boiler, combine butter, sugar, cocoa powder and salt. Mix until it forms a batter – the butter will melt and the ingredients will combine together (this will take about 10 minutes)
Remove from heat and slowly whisk in eggs. Stir in flour and mix until well combined.
Pour into pan and bake 16-18 minutes for an 8×8 dish, 12-13 mins for a 9×13. Let cool completely.
Preheat oven to 425.
In a bowl, whisk together sugars and egg. Add spices and stir to combine. Mix in pumpkin puree stirring completely, and then mix in cream.
Pour pumpkin mixture over cooled brownies and bake 10 minutes (9×13 inch pan) or 15 minutes (8×8 inch pan). Reduce oven to 325 and bake until pumpkin layer is set, about 18-20 mins (9×13 inch pan) or 22-25 minutes (8×8 inch pan).
Let cool completely (3-4 hours or overnight) before cutting. Serve with ice cream or whipped cream.
Spicy, creamy pumpkin pie AND dark, fudgy chocolate? I can’t think of a more perfect Thanksgiving dessert!
© | 2014 Meg's Food! |
Switch to our mobile site