Monday, October 24, 2011

Pumpkin Pie Brownie with Crunchy Pecan Topping (vegan)

This is definitely one of those "I-can't-believe-it's-vegan" recipes! Thanks to the addition of pumpkin, this was also one of the moistest brownies I have ever had! The combination of the dense, chocolatey brownie, the gooey pumpkin pie layer, and crunchy pecan topping make this a decadent dessert that vegans and non-vegans alike will love. The use of pumpkin makes this a great seasonal dessert and even a great vegan alternative to pumpkin pie.

Pumpkin Brownie Layer Ingredients:

1 cup canned pure pumpkin
1/2 cup plus 3 Tbsp. white sugar
1/4 cup coconut oil, softened - You should be able to substitute vegetable or canola oil if that is all you have in your pantry
1 and 1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1 Tbsp. cornstarch
1/4 cup dutch processed cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda

Pumpkin Pie Layer Ingredients:

 1 cup canned pure pumpkin
1 tsp. vanilla extract
2 Tbsp. almond or soy milk
1/3 cup white sugar
2 Tbsp. cornstarch
2 tsp. pumpkin pie spice (or 1 and 1/4 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg)
Shaved dark chocolate (optional)

Crunchy Pecan Topping Ingredients:

1/4 cup margarine
1/2 cup brown sugar
1/3 cup all-purpose flour
3/4 cup roughly chopped pecans


Preheat the oven to 350 degrees F and grease a 9" pie pan or 8x8" square baking pan.

For the pumpkin brownie layer, mix together the pumpkin, sugar, coconut oil, and vanilla in a large bowl until well combined. Add in the flour, cocoa powder, cornstarch, baking soda, and salt and mix until smooth. Pour the brownie batter into the prepared pie pan and spread it around evenly with a rubber spatula.

For the pumpkin pie layer, mix together the pumpkin, vanilla, and milk in a large bowl. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all the clumps are gone. Pour the pumpkin pie filling on top of the brownie mixture in the pan. Spread out evenly with a rubber spatuala. If desired, sprinkle chocolate shavings over the top of the pumpkin pie layer.

For the crunchy pecan topping, mix the margarine, brown sugar, flour, and pecans in a small bowl until combined. Sprinkle evenly on top of the pumpkin pie layer. 

Bake for 35-40 minutes, then remove from the oven and cool for 20-30 minutes on a wire rack. Move to the fridge to chill for at least 1 hour before slicing and serving. Can be served warm or cold.

Please excuse the terrible photos! They don't do this dessert justice!

*Recipe from Oh She Glows

No comments:

Post a Comment