A chocolaty twist on a classic American dessert.

Recipe: Kristina Jensen

Time: 60 minutes

Pumpkin pie is a huge favourite in our family, but I have discovered that it’s not as popular with most New Zealanders who see pumpkin as something savoury, not sweet. This is my sneaky way of making a pumpkin pie that looks like a chocolate brownie. You can bake it in a cake tin, as a flat brownie, or in muffin tins.

INGREDIENTS 

1.5 cups (340g) cooked, mashed pumpkin
¼ cup vegetable oil
3 eggs
¾ cup thick Greek yoghurt
1 cup brown sugar
1 cup flour
½ cup almond meal
½ cup cocoa
2 tsp mixed spice
1½ tsp powdered ginger
1 tsp powdered cinnamon
¼ tsp powdered cloves
½ tsp powdered cardamom
1½ tsp baking powder
1 tsp baking soda
1 cup white or dark chocolate melts (the little ones)

METHOD

Preheat the oven to 180°C. Prepare a lined and greased 20x20cm tin (or another dish of your choice).

Mix the first four ‘wet’ ingredients together in a large bowl, with either a whisk or electric beater. In another bowl, mix the rest of the ingredients together with a dry whisk.

Add the dry mix to the wet mix and combine using the whisk or beater. Pour into the tin and bake for 30 minutes. Test with a skewer at this point – if it comes out fairly clean the cake is done. If not, it may need another 10 minutes but be careful not to over-cook it.

Dust with icing sugar when cool.

MORE HERE

How to make North American pumpkin pie in New Zealand

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