Double Whipped Pumpkin Brownie Pie

As promised, here is another pumpkin recipe. This delightful recipe is probably unlike anything you've seen or tried. And with how amazingly light and delicious this pie is, you should probably add it to your recipe repertoire immediately.

Now I bet you are wondering what "double whipped" means. But first, I'd like to say thanks to one of my biggest supporters for coming up with this creative title (Hi, Dad!). And now to answer your question: the "double whipped" in the recipe title describes the process of whipping ingredients for both the brownie crust and pumpkin filling. The brownie crust is made in a similar fashion to a souffle, but less intimidating! I promise. You whip the egg whites and fold them into the chocolate mixture, which creates a light-as-air brownie crust that is definitely not light on flavor. For the filling, the whipping cream is whipped to create an airy mixture that is the right balance of autumn pumpkin flavor, sweetness from the marshmallow fluff, and smooth texture from the cream.

I made this recipe for the first time when I was home a few weeks ago. In attempts to try something new and original, I combined a pie crust that my mom has made for years with a pumpkin filling that I made up off of the top of my head. And this whim of an experiment turned out better than I anticipated! Don't you just love when experiments turn out so perfectly? (All of you who have had one too many experiments turn out not so well know what I mean.)

If you are in the mood to impress guests at your Thanksgiving dinner or holiday parties, make this pie. But you might want to make two, since I'm betting you'll want to keep one allllll to yourself.

Double Whipped Pumpkin Brownie Pie
(8-10 servings)

Brownie crust:
2 tsp unsalted butter
2 Tbsp graham cracker crumbs or plain breadcrumbs
3 ounces semisweet chocolate
1 Tbsp milk
3 eggs, separated
pinch of salt
1/4 cup granulated sugar, divided
1 tsp vanilla extract

Pumpkin filling:
1 15-ounce can pumpkin puree
1 7-ounce jar marshmallow fluff
1 tsp cinnamon
1 tsp pumpkin pie spice
2 cups whipping cream, whipped stiff OR 16 ounces Light Cool Whip, thawed*

To make crust, preheat oven to 375 degrees. Prepare a 9-inch pie pan by spreading the two teaspoons of butter evenly around the pan. Sprinkle graham cracker crumbs into pan and tap around to evenly coat the buttered surface.

Add semisweet chocolate and milk to the bowl of a double boiler. Add one inch of water to a pot and bring to a simmer. Place double-boiler bowl over water and stir chocolate until it is melted. Remove from heat. Meanwhile, separate eggs into two bowls. Beat the egg whites until foamy. Gradually add two tablespoons of sugar to the egg whites. Continue beating the egg whites until stiff peaks form and sugar is dissolved. Set aside. To egg yolks, add salt and vanilla extract. Beat ingredients together. Add remaining two tablespoons of sugar to egg yolks and mix until incorporated. Gradually stir melted chocolate into egg yolk mixture. Mix until ingredients are combined. Fold stiff egg whites into chocolate mixture. Pour batter into prepared pie pan and bake for 20 minutes. Remove from oven and let cool for two hours.

Meanwhile, prepare the pumpkin filling by adding pumpkin puree, marshmallow fluff, cinnamon, and pumpkin pie spice to a bowl. Stir ingredients together until well combined. Beat whipping cream in chilled bowl until peaks form. Fold into pumpkin mixture. Cover and refrigerate until brownie crust cools.

When you are ready to assemble the pie, simply spoon the pumpkin filling into cooled brownie crust. Serve chilled with a dollop of whipped cream.

*I used whipping cream when I made this recipe and think it produces a lighter, tastier filling. However, unless you plan on eating the pie within 24 hours, using Cool Whip is a better option because it will hold its shape and not break down like whipped cream tends to do.

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Nutritional Info (for recipe made with whipping cream)
Servings Per Recipe: 10
Amount Per Serving:
Calories: 332.9
Total Fat: 22.7 g
Cholesterol: 122.8 mg
Sodium: 74.9 mg
Total Carbs: 31.2 g
Fiber: 1.6 g
Sugars: 20.5 g
Protein: 3.9 g

Pros:
-A unique twist on traditional pumpkin pie
-Easy to make
-Delicious-chocolate and pumpkin are a match made in heaven!
-Pretty presentation
-Great for Thanksgiving dinner and holiday parties

Cons:
-High in calories, fat, and sugar
-Time consuming (mostly from having to wait for the crust to cool before assembling the pie)

Overall Rating: 4 out of 5

Check out some of the link parties that I shared this recipe on!