Thank Zod for autumn. I have 6 cans of pumpkin in my pantry that need to get outta’ there and make room for something else. I don’t even know where they came from, it’s possible that I just kept forgetting if I had any canned pumpkin and my collection grew and grew, or it could be the canned pumpkin fairy. And I can’t eat pumpkin in warm weather, it throws off my equilibrium.
Last night I made these Pumpkin Pie Brownies. It’s a brownie base with pumpkin in the batter and then pumpkin pie filling is poured on top and they bake together in perfect harmony. Obviously, these would be like gold at any Halloween event.
Recipe has been added, just click “more.”
Note: A 15 or 16 ounce can of pumpkin will equal the 2 cups of pumpkin needed for this recipe.
Ingredients:
For the brownie layer
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt
For the pumpkin pie layer
1 cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice
To decorate:
A handful of chocolate chips
Directions:
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:
Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, 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 stir 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.
I would love this recipe! That looks delicious. I’ve been trying to convince my fellow engineering students that vegan food is good food, and I think some pumpkin pie brownies might just convert someone.
Yes yes! Recipe pleeeease!
Yums! I third the recipe request!
Yes, please! I’m in charge of the vegan treats at a community Halloween party next month.
Yes pleeeeeease!!!!
Recipe, please! I’m in a total pumpkin mood these days. Yay autumn.
recipe me!
Recipe please!
Definitely would love a recipe for those!! Mmmm Mmm.
Said food p0rn just forced me to purchase both of your books.
🙂
I need the recipe asap please don’t force me to try to make it on my own
Can’t wait for the recipe! Perhaps you should brave the trip to NJ again and bring them to the Halloween potluck! 🙂
Please post this recipe. . . i love baking and i am a proud vegan going on 10 years please post my family will only eat things that taste good so i am always lloking for things they will love and so will i . . thanks
Mel Mel
I second (or fourteenth) all those calls for a recipe – they look fantastic. Chocolate and pumpkin – so good!
Please can we get the recipe, I need it in case I need to apologise to my girlfriend. 😉 When did Noah build the ark?
I’d love the recipe – they sound delicious!
the recipe would be great! i’m pretty sure everyone above me agrees 🙂
Recipe, please! Anything pumpkin is wonderful
get out of my brain! i just went through the cupboard and found a few cans of pumpkin living there, presumably from zod-knows-when. i think they mate there, actually.
yes. a recipe would be delightful. thanks 🙂
Please, please pose the recipe!!~
yes please!!
Pumpkin and chocolate together? mmmm!
Would love a recipe! Thanks!!
holy crap. I would love to make those! Please, please, please post the recipe! The canned pumpkin fairy was at my apartment, too, it seems.
hell yes. need the recipe. I would love to make thoes!!
My two fav. things!!! You have to post the recipe.thanks
I have a stock of canned pumpkin as well…post the recipe…they look yummy and i’m preggers (=cravings)
What is it about pumpkin that is so perfect in the early fall? I would love this recipe! These look beautiful.
please please post!!!!!!!!!
mmm. pumpkin.
I would love a recipe! That looks AMAZING!
Um… yum!
Yes I want the recipe!!! I also have several cans of pumpkin sitting around taking up space.
I adore all things pumpkin.
Recipe too, please!
The recie has been added. Now get off my lawn pesky kids!
Thank you Isa! I can’t wait to try these at work.
Isa- I’ve seen a lot of products that dont contain milk but it says on the package that it is made on machines that also make products that contain dairy. If I use it, will it still be considered vegan?
Tine – I consider those products to be vegan friendly. There are so many gray areas that 100% vegan is impossible (like our fruit being pollinated by bees, animals killed in grain agriculture, and our vegan food being processed right alongside food with dairy, to name a few). So avoid the major offenders and when the vegan revolution comes we won’t have to worry about milk chocolate chips sullying our vegan ones.
Isa-
Is it baking powder or soda? I used soda b/c I remembered from an episode of Arthur (as in the aardvark) that it’s soda for brownies and powder for cake, but I’m wonder a bit which you meant. Powder is listed in the ingredients and soda in the method. I tested these about an hour ago for a party this saturday, and they’re perfect!!
Alanna – thanks for catching that! It IS baking soda and I always mess up directions with that very mistake. I will fix it.
question: i made these, and they were oh so delicious. however… would it really work in a 9″ round pan like it would in a 9″ square pan? shouldn’t it be 8″? i’m a math nerd. please forgive me.
i made them in an 8″ square pan and they are gooey and yummy and sitting happily in my tummy.
mine came out underbaked even after an extra 10 minutes, but my roommate still said these were the best dessert i’ve ever made. and i’ve made a lot of dessert.
do you think these would work with maple syrup or rice syrup or even agave as a sub for the sugar? i’d like to make these for a diabetic friend’s birthday that’s coming up who loves pumpkin. they look so awesome!
Yumm. I had an adorable buttercup squash telling me it wanted to marry some chocolate. So I happily obliged. I roasted the squash til soft and let it cool. I had been baking all morning so I was getting tired of all that precise measuring so I sorta winged it. But it turned out oh so yummy. I baked it for an additional 10 minutes and it’s perfect. I brownie base will definitely be used on it’s own in the future too.
Oooh, scrummy. That butternut squash in the fridge is calling me…
Oh geez, I have a butternut squash in the fridge as well… perhaps I’ll try that next time. Currently the pumpkin brownies are chilling and I’m dying to try it! =D
I made these the other day, and they were beyond wicked awesome. Now I’m on a giant pumpkin kick and made the pumpkin muffins from here, too! Thank you so much!
These brownies are scrumptious! Super good! And they were really easy to make.
Made them last night and really enjoyed them! I wish I had someone to share them with! 🙂