Call Us: (509) 412-1175

Angie’s Recipe of the Day: Brownie Pumpkin Pie

24
Nov

Angie’s Recipe of the Day: Brownie Pumpkin Pie

Angie’s Recipe of the Day: Brownie Pumpkin Pie

Serves: 8-10

Ingredients

For the eggnog pumpkin pie filling
  • 15 ounces pumpkin puree
  • 1 cup coconut or almond milk eggnog* (or paleo egg nog by health-bent)
  • 2 eggs
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • pinch of salt

For the brownies

  • 15 dried medjool dates, pitted
  • ¼ cup melted coconut oil or butter or ghee
  • ¼ cup unsweetened cocoa powder
  • 3 eggs, whisked
  • 2 tablespoons coconut flour
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt
Coconut milk ice cream, to garnish (I used a maple pecan coconut milk ice cream)

Instructions

  1. Preheat oven to 375 degrees. Grease a pie plate with butter, ghee or coconut oil.
  2. Place all ingredients for pumpkin pie filling in a food processor and blend until smooth. Pour into a separate bowl and set aside. Use a paper towel to wipe out inside of food processor (doesn’t have to be super clean).
  3. Now add dates to the food processor and begin to pulse until a clumpy paste forms.
  4. Add coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
  5. Then add eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth, about 2 minutes.
  6. Scoop out brownie mixture and place half of the mixture on the bottom of the greased pie pan and spread/smooth out to the sides.
  7. Pour pumpkin pie mixture on top.
  8. Lastly, add the rest of the brownie mixture using a spoon. Plop spoonfuls around the pumpkin pie then use a knife to swirl around the mixture. It is sticky so it won’t swirl much.
  9. Place pie dish on a baking sheet and into the oven to bake for 1 hour.
  10. Let rest for 30 minutes then place in refrigerator to cool for 2+ hours be serving.
  11. Serve with ice cream of choice. I used a maple pecan coconut milk ice cream and it was perfect!
Prep time
Cook time
Total time
Recipe courtesy of paleomg.com

Leave a Reply