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Thursday, September 13, 2012

Pumpkin Brownie Pie - In Celebration Of A New School Year

It's a new school year and that means a new pie recipe.  Each time we begin a new school year I make the day extra special by presenting the children with a surprise pie.  This year I decided to bake them a pumpkin brownie pie.

This isn't your ordinary pie.  I wanted to create a pie that leaned more to the "healthier" side, so I took several recipes and tweaked them to come up with a healthier version. 

Both my eldest son and my hubby loved it!  My youngest son doesn't like pumpkin pie, and even with the brownie crust (He loves brownies!), ended up not liking it (I promised him I would bake him a different pie this weekend.).

Below is the recipe:

1 15-oz can of organic pure pumpkin puree
2 tbsp. of pumpkin spice
1 c. of apple sauce
1 tsp. of vanilla
3/4 c. + 2 tbsp of raw honey
1/4 c. of almond milk
2 c. whole wheat flour
1 tsp. of baking powder
3/4 c. organic carob powder
1/4 tsp. of salt
A handful of chocolate chips (I used Enjoy Life semi-sweet chocolate mini chips which is dairy, nut, and soy free.)

Preheat oven to 350 degrees.  Grease a 10 1/2" pie plate.

In a small bowl mix the following ingredients: pumpkin puree, pumpkin spice, vanilla, 1/4 c. of applesauce, and 3/4 c. of honey.

To create the brownie layer, in a medium bowl mix together 3/4 c. of applesauce, 2 tbsp. of honey, and milk.  Add the flour, baking powder, carob powder and salt.  Once it's mixed, it will have a dough-like consistency.

Use a spatula to spread the brownie layer into the prepared pie plate.

Pour the pumpkin layer over it, leaving some space along the edges. 

Bake for 1 hour, let cool for 20 minutes and then store in the refrigerator for 1 1/2 hours.  Sprinkle the chocolate chips on top before serving.

I had it covered with plastic wrap which touched the center of the pie and caused the discoloration you see in this photo.
Drop me a note if you decide to try out the recipe for yourself.


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