Holy cow it has been a whole month since our last chocolate party. How is that even possible??
Last month if you remember our challenge was to make something with apples and chocolate. I made these, Apple and White Chocolate Oatmeal Cookies.
THIS month we were set with the challenge to make something chocolate and pumpkin. This for me was quite easy, since I absolutely adore the chocolate pumpkin combo!
I was thinking of making a pumpkin swirled brownie, then I was thinking of pumpkin chocolate chip cookies. But then... I wanted brownies AND pie all at the same time.
I held my breath whipped something up and walla. It worked!
The crust is a traditional butter pastry dough. The brownie layer is the perfect amount of fudge crossed with a custard like texture to match the pumpkin pie layer. For chocolate I used one of my new favorite chocolate bars Green and Black's Ginger Dark Chocolate. It has pieces of crystallized ginger through out it lending the pie the perfect amount of spice! This is a pie you most definitely need to make this fall. It will be making an appearance on our Thanksgiving table this year for sure!
I also found it quite appropriate that I'd kick the month off with a great pumpkin recipe for you. If you follow me on facebook you have probably heard me talking about my "For the Love of Pumpkin" party. It is a week of guest post from some of my favorite ladies right here on Bakeaholic Mama. Not only are they sharing their favorite pumpkin recipes every day, I will be hosting a linky so you can come share your favorite pumpkin recipes as well. But wait there is more!!
I have also teamed up with some great companies. I have seven separate giveaways, each day will be something new you can enter to win! We have some goodies from companies such as KitchenAid, Le Creuset, Green Mountain Coffee, Green and Black's Chocolate... just to name a few!
Be sure to check back daily the week of the 14th and tell your friends as well!
Pumpkin Brownie Pie
1 single layer pastry crust, my recipe can be found HERE. but halved!
For the brownie layer:
1/2 cup of butter
3.5 oz bar of Green and Black's Ginger Dark Chocolate
1/4 cup unsweetened coco powder
3/4 cups of sugar 2 eggs
1 tbs vanilla extract
2 tbs of sour cream
1/4 cup all purpose flour
1/2 tsp salt
For the pumpkin layer:
1/3 cup sugar
6 oz evaporated milk
1/2 can of pumpkin puree (7.5 oz)
1 tsp cinnamon
1 tbs of all purpose flour
Preheat oven to 350 degrees.
On your stove top over medium low heat melt your butter and chocolate together. Set aside.
In a mixing bowl whisk eggs, and sugar together.
Mix in butter/chocolate mixture.
Mix in vanilla, sour cream, flour and salt.
Pour into unbaked pie shell.
Bake for 15 minutes.
Meanwhile mix together all of the ingredients for your pumpkin layer.
Remove pie from oven after 15 minutes.
Pour pumpkin mixture on the top. Return to oven and bake for 35-50 minutes (mine took about 45 minutes. Or until the center is set and just barely jiggles.
Allow to cool to room temperature before serving. Store leftovers in the refrigerator.
Want to join in the fun? Go check out Roxana's Home Baking for the guidelines. Click HERE for info!
Check out some of my friends and what they have created for this month's Chocolate Party!