Best Pumpkin Pie Brownies Recipes

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VEGAN PUMPKIN-PIE BROWNIES (GLUTEN-FREE)



Vegan Pumpkin-Pie Brownies (Gluten-Free) image

I found this recipe at http://vegancupcakes.wordpress.com/2007/09/17/pumpkin-pie-brownie/ and made it for Thanksgiving. It was a huge hit! Nobody ever would have guessed they were vegan. The brownie layer was super fudgy and the pumpkin topping was deliciously "creamy." I made it gluten-free by using Bob's Red Mill Gluten-Free All-Purpose Flour and adding the xanthan gum, but feel free to use wheat flour and omit the xanthan. For the 2 cups of pumpkin required for this recipe, you will need a 16-ounce can of pumpkin (NOT pumpkin pie filling) or about half a small sugar pumpkin, roasted and pureed (tastes MUCH better than canned...trust me!) For the spices you can sub about 1/2 teaspoon pumpkin pie spice. You can double the recipe for a crowd and bake it in a 13 x 9" pan.

Provided by Prose

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 21

4 ounces bittersweet chocolate, melted
1 cup pumpkin (canned or pureed)
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup gluten-free flour
1/4 cup Dutch-processed cocoa powder
1 tablespoon cornstarch (or arrowroot)
2 teaspoons xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pumpkin (canned or pureed)
2 tablespoons cornstarch (or use arrowroot)
1/2 cup soymilk (or other non-dairy milk)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground allspice
handful semisweet vegan chocolate chips

Steps:

  • Preheat oven to 350°F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
  • To make the brownie layer:.
  • In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
  • To make the pumpkin layer:.
  • Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
  • To assemble:.
  • Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
  • Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

Nutrition Facts : Calories 134.4, Fat 5, SaturatedFat 0.5, Sodium 81.1, Carbohydrate 22.8, Fiber 0.9, Sugar 18.5, Protein 1

PUMPKIN PIE BROWNIES



Pumpkin Pie Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 17

1 1/2 sticks (12 tablespoons) unsalted butter
12 graham cracker sheets
1/2 cup plus 3 tablespoons sugar
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 cup all-purpose flour
1/2 cup pure pumpkin puree
1/2 cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons sugar
2 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Whipped cream, for serving

Steps:

  • Make the crust: Preheat the oven to 325˚. Melt 6 tablespoons butter. Pulse the graham crackers in a food processor until finely ground. Add 3 tablespoons sugar and 1/4 teaspoon salt and pulse to combine. Drizzle in the melted butter and pulse to make moist crumbs. Press the crumbs on the bottom and up the sides of a 9-inch pie plate. Bake until toasted, 10 to 12 minutes.
  • Make the brownie layer: Increase the oven temperature to 350˚. Combine the remaining 6 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); cook, stirring, until melted, about 3 minutes. Remove the bowl from the pan. Whisk in the remaining 1/2 cup sugar and 1/4 teaspoon salt, then the egg yolks and vanilla. Whisk in the flour until just combined. Spread the batter evenly over the crust. Bake until just set on top, about 20 minutes.
  • Meanwhile, make the pumpkin layer: Whisk the pumpkin puree and heavy cream in a medium bowl until smooth. Whisk in the egg and vanilla. Stir in the sugar, flour, pumpkin pie spice and salt until smooth. Pour over the hot brownie layer and spread evenly with a rubber spatula. Return to the oven and bake until the pumpkin layer is set, 10 to 15 minutes (cover the edges with foil if the crust is getting too dark). Transfer to a rack and let cool completely in the pan, then refrigerate until cold, at least 2 hours. Serve with whipped cream.

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