Sunday, October 02, 2011

Vegan MoFo Day 2: Pumpkin Pie Brownies

Hello everyone! Yesterday you saw my fresh pumpkin puree. Today I dug in and used some of it. I made the Pumpkin Pie Brownies from VCIYCJ. It was my first time baking with my own home made puree. And it went well! I think the only difference is that my topping was a little gooier than it would have been with canned pumpkin. Or maybe I didn't leave it in the fridge long enough to set (I'm impatient). But holy crap who cares?! These brownies are fantastic. Somebody come take them away before I eat them all.

Pumpkin Pie Brownies (recipe from the PPK and VCIYCJ)

For the brownie layer
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin (half of a 15 oz can)
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

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

Makes one kitten-sized pan full of brownie.


  1. I kinda want to motorboat that pan.

  2. These kitty with food still lifes are killing me.

  3. Please promise never to stop posting photos of that kitty with your food. Make it a kitten-sized themed MoFo. I am in love!

  4. Aaaw the kitty! The brownies looks really good btw.

  5. Eeeek kitty!! I've made the brownie recipe from VCIYCJ loads of times but never the pumpkin ones. I might have to change that soon!

  6. Susan, that is an excellent idea. I will try to feature him in every post from now on!