Fudgy Pumpkin Brownie Pecan Pie
If you look at that title and are like, “what does that even mean?!”
…then I am right there with you. I just kept adding words to the title because I love every word in that title. I couldn’t just like leave one out. Yaknowwhatimsayin? I mean, what word in that confusing title doesn’t describe something you’d wanna eat?!
So the crust for this pie. Oh wait, there is no crust. What kind of person makes a pie with no crust?! That is so just like unprofessional. In my Book-of-Things-I-Know, crust is proven to be the best part of the pie. But for some reason I just didn’t add a crust. Was it laziness? absolutely. And the fact that there was already oat flour in the brownie pie layer made me not want to add more flour to the pie.
I don’t know. I was in a weird mood. I was having this internal debate (like only a girl can) about adding a crust or not adding a crust. And then I got impatient and wanted chocolate and specifically wanted this here fudgy pumpkin brownie. So I reasoned that making a crust would take longer than not making a crust…so no crust it was.
Yesterday I proclaimed my love for cookie dough (again). So since we’re doing this whole feelings thing, I thought today I’d proclaim my feelings towards Target. I love Target, I do. But the whole you-can-only-take-6-items-into-the-dressing-room thing kills me. It needs to be more than 6 items. Especially when their pants fit so abnormally. Every time I’m there, I have to try on like 4 pairs of the same pant to figure out what size I am. For pants, I am 4 sizes bigger at Target than at any other clothing store. So if you’re gonna have sporadic pant sizes, you need to allow more items to be taken into the dressing room! Those are my feelings.
Taking about pant sizes and pie is kinda awkward.
So yesterday morning I was trying to decide what snack I should pack for later. And in the moment (9 a.m.), I really wasn’t feeling chocolate. So I chose the Almond & Coconut Kind Bar over the PB & Chocolate Kind Bar. How naive of me to think that by lunch I wouldn’t be in a chocolate mood. Do I not know myself at all?
But luckily, I still have this Fudgy Pumpkin Brownie Pecan Pie in my fridge. And I’m totally in a chocolate mood.
- 1 cup oat flour (gluten-free, if need be)
- 1/2 cup unsweetened cocoa powder
- 2/3 cup dark brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup pumpkin puree, canned
- slightly heaping 1/2 cup (~1/3 block) lite firm tofu
- 1/4 cup milk (I used almond)
- 3 tablespoons canola oil
- 1 tablespoon vanilla extract
- 3/4 cup chocolate chips
- 3 Tablespoons butter
- 3 Tablespoons honey
- 1/3 cup dark brown sugar, packed
- 1 2/3 cup pecans
- Preheat oven to 350F. In a bowl, combine pumpkin puree, tofu, canola oi and vanilla extract. Use an electric mixer to combine until the mixer is smooth. In a separate bowl, combine oat flour, cocoa powder, brown sugar, baking powder and salt. Add dry ingredients to wet ingredients and combine until incorporated. Fold in chocolate chips. Scoop batter into a greased pie dish. Bake for 20-25 minutes, or until set.
- While the pie is baking, combine butter, brown sugar and honey in a sauce pan over medium heat. Cook until sugar is completely dissolved, about 5 minutes of stirring frequently. Stir in pecans until coated. During the last 5 minutes of the pie cooking, remove pie from oven and top with pecan mixture. Bake 5 minutes, or until pecan-pie topping is bubbly. Remove from oven and allow to cool.
- Alternately, you can fully cook the fudgy pumpkin brownie pie ahead of time and just top it with the pecan-pie topping before serving. That's what I did for these pictures. So the pictures show the unbaked pecan-pie topping, just letting you know in an attempt to not be deceiving:)