Vegan Pumpkin-Pie Brownies (Gluten-Free)
"I found this recipe at http://vegancupcakes.wordpress.com/2007/09/17/pumpkin-pie-brownie/ and made it for Thanksgiving. It was a huge hit! Nobody ever would have guessed they were vegan. The brownie layer was super fudgy and the pumpkin topping was deliciously "creamy." I made it gluten-free by using Bob's Red Mill Gluten-Free All-Purpose Flour and adding the xanthan gum, but feel free to use wheat flour and omit the xanthan. For the 2 cups of pumpkin required for this recipe, you will need a 16-ounce can of pumpkin (NOT pumpkin pie filling) or about half a small sugar pumpkin, roasted and pureed (tastes MUCH better than canned...trust me!) For the spices you can sub about 1/2 teaspoon pumpkin pie spice. You can double the recipe for a crowd and bake it in a 13 x 9" pan."
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
12
ingredients
-
For the brownie layer
- 4 ounces bittersweet chocolate, melted
- 1 cup pumpkin (canned or pureed)
- 3⁄4 cup sugar
- 1⁄4 cup canola oil
- 1 teaspoon vanilla extract
- 3⁄4 cup gluten-free flour
- 1⁄4 cup Dutch-processed cocoa powder
- 1 tablespoon cornstarch (or arrowroot)
- 2 teaspoons xanthan gum
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
-
For the pumpkin layer
- 1 cup pumpkin (canned or pureed)
- 2 tablespoons cornstarch (or use arrowroot)
- 1⁄2 cup soymilk (or other non-dairy milk)
- 1⁄3 cup sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground allspice
-
To decorate
- handful semisweet vegan chocolate chips
directions
- Preheat oven to 350°F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
- To make the brownie layer:.
- In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
- To make the pumpkin layer:.
- Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
- To assemble:.
- Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
- Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
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Reviews
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I thought this was very good! The brownies are nice and moist, and the pumpkin top layer is an added plus. My DH and DD were a little skeptical when I was making them, but gobbled them up quickly afterwards. I'll be making these again for sure! Thanks for another great recipe Prose. Made for Veggie Swap 20, March 2010. -
This was something a little different! It worked out fairly well - I really like the brownie part, really rich. I'd use that recipe for a regular brownie anytime, maybe add a few nuts too. The brownie layer didn't cook up all that well for me, was a little too gooey near the top....but.....I probably should have left it in longer, and because I used rice flour, maybe should have added potato starch or something in addition to the xantham. Next time I'll blend up gluten free flour using a tested recipe, which I should have on hand anyway. The top layer was tasty, it's quite a thin layer if anyone is wondering. If my bottom layer had been better it would have been perfect. Thanks Prose - you always have great recipes!
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG
I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.
