Pumpkin pie with brownie brittle crust
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 BRITTLETM CRUST
11/2 cups BROWNIE BRITTLET (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 BRITTLETM CRUST: Mix the crushed BROWNIE BRITTLETM 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. 3. 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. 4. 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. 5. Pour the pumpkin filling into the crust and bake for 15 minutes. 6. Reduce the oven temperature to 350°F and bake an additional 35 minutes or until center appears to be set. 7. Allow the pie to cool completely, then refrigerate until ready to serve