Q1: What is the best way to create a beautiful swirl on top of the pie?

The key is to not overthink it! After you have dolloped the reserved brownie batter on top of the pumpkin filling, simply use the tip of a butter knife or a small, offset spatula to gently drag it through the dollops in a simple "S" shape or a figure-eight pattern, a few times in each direction. Just a few simple passes will create a beautiful, marbled effect.

Q2: How do I know for sure when the pie is fully baked?

The pie is perfectly baked when the edges of the pumpkin filling are set and look slightly puffed, and the very center of the pie is no longer liquidy or soupy. It should have only a very slight jiggle to it when you gently nudge the pan. It will continue to set up from the residual heat as it cools.

Q3: Can I make this in a different size pan, like a square baking dish?

Yes, this recipe would work beautifully in a standard 8x8-inch or 9x9-inch square baking dish . The baking time should be very similar, but it's always a good idea to start checking for doneness a few minutes early.

Q4: How should I store this Pumpkin-Brownie Swirl Pie?

Because the pumpkin filling is a rich, egg-based custard, the finished pie must be stored in the refrigerator . Let it cool completely, then cover it tightly with plastic wrap or foil. It will stay fresh and delicious for up to 5 days.

Q5: Can I use pumpkin pie filling instead of 100% pure pumpkin purée?

It is highly recommended that you use 100% pure pumpkin purée . Canned pumpkin pie filling is a pre-made product that already contains a significant amount of sugar and spices, which will throw off the balance of this recipe and could make your pie overly sweet and improperly spiced.

The Ultimate Fudgy Pumpkin Brownie Swirl Pie

A decadent hybrid dessert, this Pumpkin-Brownie Swirl Pie features a fudgy brownie layer and a creamy pumpkin pie filling baked together in a deep-dish pie plate. The recipe starts by creating a rich brownie batter, a portion of which is par-baked to form a bottom crust. A smooth, spiced pumpkin pie custard is then poured over the brownie base. The remaining brownie batter is thinned slightly and spooned on top, then swirled into the pumpkin filling to create a beautiful marbled pattern before the final bake.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 4 hours 30 minutes (includes cooling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Brownie Batter:
1 stick (8 tablespoons) unsalted butter, plus more for the pie plate
1 (12-ounce) bag semisweet chocolate chips
2/3 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Pumpkin Filling:
1 cup pure pumpkin puree
1 cup heavy cream
1 large egg
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
For Serving (optional):
Vanilla ice cream

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Instructions

Preheat the oven to 350°F. Butter the bottom and side of a 9 1/2-inch deep-dish pie plate.
Make the Brownie Batter: In a medium saucepan over medium heat, melt the butter, chocolate chips, and brown sugar, whisking occasionally, until smooth. Remove from the heat.
Whisk in the eggs one at a time, then whisk in the vanilla until smooth.
Whisk in the flour, cocoa powder, baking powder, and salt until just combined.
Par-Bake the Crust: Pour about one-third of the brownie batter into the prepared pie plate and spread it to cover the bottom. Reserve the remaining batter. Bake for about 20 minutes, until just starting to set.
Make the Pumpkin Filling: While the brownie crust bakes, combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, and pumpkin pie spice in a medium bowl. Whisk until smooth.
Assemble and Bake: Pour the pumpkin filling over the warm, par-baked brownie layer.
Stir 1 tablespoon of water into the remaining brownie batter to thin it slightly. Spoon the batter in about 6 scoops onto the pumpkin filling.
Use the back of a spoon to gently pull the brownie batter into the pumpkin filling to create a swirled pattern.
Bake for 40 to 45 minutes, until the pie is set.
Transfer the pie to a wire rack and let it cool completely before serving. Serve with vanilla ice cream, if desired.

Notes

This pie has a unique construction where the brownie batter serves as both the bottom crust and the decorative swirl on top.
Par-baking the bottom brownie layer is a key step to ensure it is fully cooked.
It is important to let the pie cool completely to allow the pumpkin custard to set properly before slicing.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 550-650
Sugar: 50-60 g
Sodium: 200-300 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 4-6 g
Protein: 8-10 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/pumpkin-brownie-swirl-pie/