Latest information in case of two murdered Delphi teens

RECIPE: Pumpkin pie with brownie

YIELD 8 to 10 servings

PREP 15 minutes

BAKE 50 minutes

 

This recent addition to our family’s holiday fare was a H-U-G-E hit! It’s spicy,

sweet flavor and rich, creamy texture are what you’d expect from a much more

complicated recipe. But it really is a breeze to make. Guess you could say it’s as easy as

pie. And who doesn’t appreciate easy around the holidays? Or, pie for that matter!

 

BROWNIE BRITTLE CRUST

11/2 cups BROWNIE BRITTLE

(one 5-ounce bag = 1 cup crushed)

or chocolate wafers crushed in

a food processor

6 tablespoons salted butter, melted

PUMPKIN FILLING

1 (15-ounce) can pureed pumpkin

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 large eggs

1 (14-ounce) can sweetened

condensed milk

 

  1. Preheat the oven to 350°F.
  2. PREPARE THE BROWNIE BRITTLE CRUST: Mix the crushed BROWNIE

BRITTLE with the melted butter. Press the crumb mixture firmly and

evenly into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes

and set aside to cool. Increase the oven temperature to 425°F.

  1. PREPARE THE PUMPKIN FILLING: Combine the pumpkin, cloves, ginger,

nutmeg, cinnamon, and salt in a small saucepan. Stir and cook over low

heat for 5 minutes to allow the flavors to meld. Set aside and allow to cool.

  1. Beat the eggs thoroughly in a bowl and then mix in the sweetened

condensed milk. Add the cooled pumpkin and spice mixture to the egg

mixture and blend thoroughly.

  1. Pour the pumpkin filling into the crust and bake for 15 minutes.
  2. Reduce the oven temperature to 350°F and bake an additional 35 minutes

or until center appears to be set.

  1. Allow the pie to cool completely, then refrigerate until ready to serve.

 

Recipe from Sheila G’s Butter and Chocolate by Sheila G. Mains. Published by Kyle Books.