By Prose on December 03, 2009
"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."
Serving Size: 1 (66 g)
Servings Per Recipe: 12
"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!"