Chocolate Brownie Pie with Pumpkin Swirls

Ingredients:

• 110 g butter, plus more for greasing
• 350 g of semi-dark chocolate
• 2/3 cup cane sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup premium flour
• 2 tablespoons cocoa powder
• 1/2 tsp baking powder
• 1/4 teaspoon salt

For the pumpkin filling:

• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 large egg
• 1/4 cup sugar
• 1/4 cup flour
• 1/2 tsp special pumpkin pie spices
• Vanilla ice cream for serving

Preparation:

1. Preheat oven to 180°C.
   
   Grease the bottom and sides of a 9-inch (24 cm) pie pan. Make the pie crust: Heat the butter, chocolate, and cane sugar in a medium saucepan over medium heat, stirring occasionally, until the butter and chocolate are melted. Remove from heat.
   
   Add the eggs one at a time, then the vanilla, and mix until smooth. Add the flour, cocoa powder, baking powder, and salt. Mix thoroughly.
2. Pour about one-third of the batter into the prepared baking pan; set the remaining batter aside. Bake until the batter begins to set, about 20 minutes.
   
   While the dough is baking, make the pumpkin filling. Place the pumpkin puree, heavy cream, egg, granulated sugar, flour, prepared pumpkin pie spice mix, and salt in a medium bowl. Mix until smooth.
3. Pour the pumpkin filling over the baked dough. Add 1 tablespoon of water to the remaining dough, then spoon the dough over the pumpkin filling. Use the handle of the spoon to fold the dough into the pumpkin filling, creating a swirling pattern. Bake until set, 40 to 45 minutes.
   
   Remove the pie from the oven and let it cool completely. Serve with vanilla ice cream.
   
   Recipe brownie pie.