Pumpkin Brownie Pie

I just noticed that it's been way too long since I posted any recipes. So I'm about to change that! And I will start with this amazing pie recipe from Oh She Glows. I'm posting it here because I've included a few things that I discovered were missing when I made it the first time. So here it is, right in time for Thanksgiving, or any time! Yum!!!

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Pumpkin brownie layer

• 1 cup canned pumpkin
  
• ¾ cup organic cane sugar
  
• ¼ cup coconut oil, softened
  
• ¾ cup all purpose unbleached flour or spelt flour
  
• 1 ½ teaspoon vanilla extract
  
• 1 tablespoon cornstarch or arrowroot
  
• ¼ cup cocoa powder
  
• 1/8 teaspoon sea salt
  
• ½ teaspoon baking soda (NaHCO3)
  

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Pumpkin pie layer

• 1 cup canned pumpkin
  
• 2 tablespoons cornstarch or arrowroot
  
• 1 teaspoon vanilla extract
  
• 1/3 cup organic cane sugar
  
• 3 tablespoons almond milk
  
• 2 teaspoons pumpkin pie spice (or 1 ¼ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg)
  
• ½ ounce vegan dark chocolate, grated

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Pecan topping

• ¼ cup Earth Balance vegan butter, chilled
  
• ½ cup succanat sugar (or brown sugar)
  
• 1/3 cup all purpose flour or spelt flour
  
• ¾ cup pecans

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Preparation:

Preheat oven to 350 °F

Pumpkin brownie layer

1. Mix coconut oil, pumpkin, vanilla, and sugar in a mixer (or by hand) until blended well.
   
2. Sift in flour, cocoa powder, cornstarch, baking soda, salt, and mix until incorporated.
   
3. Transfer to a 8” or 9” pie pan.
   
4. Spread until smooth.
   

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Pumpkin pie layer

1. Mix pumpkin, vanilla, and milk in a large bowl.
   
2. Mix cornstarch, sugar, and pumpkin pie spice in a small bowl.
   
3. Slowly add the dry ingredients to the wet ingredients and mix until the clumps are gone.
   
4. Pour over the brownie mixture.
   
5. Garnish with grated chocolate. 
   

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Pecan topping

1. Place the Earth Balance, sugar, and flour inside of a food processor and pulse until the mixture is crumbly.
   
2. Add the pecans and pulse until the pecans are broken up and the mixture is crumbly.
   
3. Sprinkle mixture over the top of the pie.
   

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Finishing

1. Place the pie in the center of the oven and bake for 35-40 minutes.
   
2. Remove from oven and cool for 20-30 minutes.
   
3. Chill in the refrigerator for 1 ½ hours.
   
4. Serve with coconut whipped cream or vegan vanilla ice cream.

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