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1
Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate.
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2
Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted.
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3
Remove from the heat.
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4
Whisk in the eggs, one at a time, then the vanilla, whisking until smooth.
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5
Whisk in the flour, cocoa powder, baking powder and salt until combined.
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6
Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter.
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7
Bake until just starting to set and the top is shiny, about 20 minutes.
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8
Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
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9
Pour the pumpkin filling over the warm brownie layer.
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10
Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling.
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11
Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern.
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12
Bake until the pie is set, 40 to 45 minutes.
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13
Transfer to a rack and let cool completely.
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14
Serve with vanilla ice cream.
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15
Photograph by Con Poulos
