the purple carrot: Homemade ravioli & brownie pumpkin pie

Hello, everyone!

Hope your weekend and/or Thanksgiving was great! The highlight of our Thanksgiving weekend wasn’t typical. Erik made homemade ravioli completely from scratch that was stuffed with a delicious cashew cheese. Though words can seriously not describe, let me tell you …

It.was.amazing!!! I could eat these puppies every. single. day of my life and be completely happy. YUM! My husband is awesome.

And one of the random treats I made was Oh She Glow’s pumpkin brownie pie. It’s a dessert that’s perfect for this time of year. I hadn’t baked with pumpkin yet this year(!) so it was an obvious choice to share with you all! I only changed a few things from Angela’s recipe so she definitely gets the credit, but here goes:

Brownie Pumpkin Pie
Lightly adapted from Oh She Glows

Ingredients:

Pumpkin brownie layer

1 cup canned pumpkin
3/4 cup organic cane sugar
1/4 cup coconut oil, melted
3/4 cup whole wheat flour
1 1/2 teaspoons vanilla extract
1 tablespoon arrowroot
1/4 cacao powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Pumpkin pie layer

1 cup canned pumpkin
2 tablespoon arrowroot
1 teaspoon vanilla extract
1/3 cup organic cane sugar
3 tablespoons almond milk
2 teaspoons pumpkin pie spice (or 1 & 1/4 teaspoon ground cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg)
1/4 cup vegan chocolate chips, chopped

Topping

1/4 cup coconut oil, melted
1/2 cup Sucanat (or brown sugar)
1/3 cup whole wheat flour
3/4 cup walnuts, chopped (or other nut)

Instructions:

Preheat oven at 350.
Make brownie layer by mixing together coconut oil, pumpkin, vanilla and sugar. Stir in flour, cacao powder, arrowroot, baking soda, seat salt, until completely mixed. Place mixture into greased pie pan and spread out evenly.
Make pumpkin layer by mixing together pumpkin, vanilla, and milk. In a separate bowl, mix together arrowroot, sugar, and spices. Add dry ingredients to wet and mix until smooth. Pour and spread out on top of brownie mixture. Sprinkle chopped chocolate over top mixture.
Make pie topping by mixing all ingredients together, and sprinkle on top of pie.
Bake for about 40 minutes. Next, the original recipe says to chill in fridge for 1 1/2 hours after cooled but I was too anxious to eat it and skipped this step. Still very good, in my book!